Score the ham hocks in a diamond pattern with a knife, cutting through the skin to expose the meat.
In a dutch oven over medium-high heat, add the oil and sear the ham hocks on all sides, about 5 minutes total.
Add the chicken stock, garlic powder, and onion powder, stir in the seasonings.
Bring to a boil, reduce the heat to a simmer, cover, and simmer for 2 hours.
Take the ham hocks out and place them on a plate to cool.
While the ham hocks cool, add the collards to the pot.
Stir in the seasoned salt and black pepper.
Bring to a boil, reduce to a simmer, cover, and simmer for 2 hours, stirring occasionally.
Once the ham hocks are cool to the touch, pick the meat from the bone. Discard the bone, skin, and fat.
Add the meat to the pot with the collards at any time. Add the butter and stir it in.
Taste and adjust seasoning if necessary.