Southern Living NOVEMBER 1997
Bring first 7 ingredients to a boil in a large Dutch oven; reduce heat, and simmer, uncovered, stirring occasionally, 1 hour.
Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and return to skillet. Add diced potato and next 4 ingredients; cook over medium-high heat, stirring often, 10 minutes. Stir into greens mixture, and cook over low heat, stirring occasionally, 45 minutes. Stir in salt and pepper. Serve with cornbread.
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