This is a tasty way to serve greens from the Southern states of America. It's easy to adapt so there are a lot of versions. I use curly kale or Savoy cabbage.
Fry some lardons of bacon or similar (I like chorizo) with the onion, leave out the water, using just enough stock to cook the greens and simmer for 20 to 30 minutes or until the liquid is reduced to a minimum and the greens are soft.
The hocks can be replaced with any similarly sized smoked meat using the main method. If using the shortcut I prefer to remove the lardons after frying and put aside until the greens are soft; at this point return to the mix and heat through before serving.