I don't know if Foam uses the Trinity, Green Pepper, Onion and Celery but below is what an Old Black, Church Lady, in Jersey City NJ taught me. I dont want to step on Foam's toes but, here it is...
Yes, Collards are great prepared with Hocks an old Southern Tradition. I put a large diced Onion (2Cups), 5-6 big Cloves chopped Garlic, a Bayleaf or two, and a couple of sprigs of Fresh Thyme. In a large stock pot with 1/4 Cup Bacon Grease. Saute over medium heat until clear. Add the Hocks and cover with Water. Bring to a boil then simmer an hour.
Meanwhile, wash your Collards, REAL WELL, I use 3-4 pounds with 3 Hocks. Float them in lots of water, rub, and lift out and shake off. That Lovely Church Lady said Collards can be real dirty so repeat 3X. Strip the Leaves from the tough stems, roll a few leaves at a time and cut in 1" or so strips/squares. Add the Collards to the pot. It will look like they won't fit but just pack them in. They cook way down. Once they wilt down, I add 1tsp Salt, 2tsp Black Pepper and 1 TBS Brown Sugar. Red Pepper flakes are optional. I add Hot Sauce at the Table. Lots of folks will add Vinegar at this point. DON'T, the Acid will wash out the Green color and they will go a dull Olive Drab. Add Vinegar to taste when done. Anyway, simmer the Collards an hour. Add washed New or cut up Potatoes. Use basic White or Red Potatoes. Russet, aka Bakers are too starchy and will fall apart. Simmer the Taters until very tender and the Collards are tender. Check at 30 minutes and continue if needed. Fish out the Hocks, they will be falling apart. Remove the meat and skin. Shread the meat and chop the skin to sizes you family will eat. Add the meat and skin back, adjust the seasoning, salt, pepper and sugar, and dish it up.
Add plenty of POT LIQUOR, aka the Broth! Good Stuff to dip French or Corn Bread into...JJ