I do a similar thing. I simmer a smoked ham hock or two in water to cover for a couple hours, then remove the hocks. When cool, I mince the meat and reserve. Into the cooking water goes the collards, onion, garlic and hot pepper and I cook the greens till very tender. The minced ham hock gets stirred back in and the greens are served in bowls with the pot liquor, with cornbread, corn biscuits or cathead biscuits served alongside for dunking, and a bottle of pepper sauce on the table as well.
I also do collards with garlic and halved cherry tomatoes; with reduced fruit vinegar and caramelized onion; with pomegranate molasses and pecans; sith diced sweet potato, onion, garlic and roasted corn--many ways. For these, I blanch the greens first in plenty of salted water, rinse, shock, drain, then saute with the ingredients noted. When I cook greens for greens-lovers I blanch fairly briefly--maybe a couple or three minutes, depending on the age of the greens. When I do greens for people who didn't grow up with them or think they don't or wouldn't like them, I blanch much longer. Blanching removes the stronger flavor notes and it's those that some people find objectionable. Blanching greens first dramatically cuts down on the saute time and makes the sauteing go more evenly and smoothly. It will work for any hardy green--collard, turnip, mustard, kale, amaranth. Length of blanch time will determine final flavor. Baby greens and greens that are already tender--spinach, e.g.--need not be blanched though it's worth doing if a softer flavor is desired.