<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">That's what my Gams (90 year old grandma) would do. </div></BLOCKQUOTE>
That's what I do - though I'm not yet 90!
I flavor the cooking water first, by simmering in the water for quite a while. Then I remove the hocks and cook the greens. Meanwhile, the hocks cool and I remove all from the bone, separating off the fat and mincing the meat. The meat gets added to the greens when the greens are ready for serving. Sometimes I do not include the meat with the greens, but, rather, save some greens separately in the fridge, mince and save the meat, then combine with the greens plus scrambled eggs and rice for breakfast the next day.