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1
Wash the collards well and tear into bite sized pieces. Cut away and discard the cabbage core, then cut cabbage into slices. Keep the collards and cabbage separate.
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2
Divide the bacon between 2 large pots over medium heat. Cook until fat has rendered but bacon is not crisp. Remove bacon with a slotted spoon and set aside. Turn heat down under 1 pot, add 1 cup chicken broth and about 4 cups of water and bring to a boil. Add the cabbage and about half the bacon, reduce heat, cover and simmer about 30 minutes, until tender.
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3
Add onion and pepper flakes to the fat in the second pot and cook until the onion has softened. Add 1 cup chicken broth and about 6 cups water. Add collards to the pot with remaining bacon. Bring to a boil, reduce heat and simmer about 1 hour, until tender.
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4
When the cabbage is tender, remove it from the pot with a slotted spoon, draining the liquid. Place it on a cutting board and chop finely with a large knife. Set aside.
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5
Remove collards from the second pot with a slotted spoon, saving the cooking liquid. Place them on a cutting board and mince them.
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6
Mix the minced cabbage and collards and return them to the first pot, adding enough cooking liquid from the second pot to make a mixture that is juicy but not too soupy. Taste and add salt if needed.
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7
Reheat and serve hot, with hot sauce or peppered vinegar on the side.
