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.
Four Season's Hotel, Washington, D.C.