Fill a large pot with cold water a tablespoon of apple cider vinegar. Rinse the pigs feet and add to the pot of water to soak for one hour.

Fill a clean sink with water 1 tablespoon of Kosher salt. Add the cabbage leaves, top with 1 tablespoon of Kosher salt, and swish the leaves around to clean them of debris. Let them sit in the water for 10 minutes, then drain the water, rinse the leaves, and set aside in a colander to drain.

Place a leaf on a cutting board and cut on either side of the stalk to remove the leaves. If you want to cook the stalks, dice them up and set aside. Stack the leaves and roll into a cigar. Cut the cigar in half horizontally and then cut in 1 inch pieces vertically.

Start the bacon and cook until crispy. If you want crunchy bacon to add at the end, remove the bacon and let it drain on a paper towel covered plate. Crumble the bacon once cooled. If you want more flavor in the broth, cook the bacon with the onions and leave the bacon in with the rest of the recipe.

Meanwhile, finish with prep by dicing the onion and garlic.

After you remove the bacon, use the remaining grease to saute the onions until translucent. If you're cooking the stems, add them to the pot at this time too. In the last few minutes of cooking the onions, add in the garlic and saute for a few minutes.

Add the collard greens to the pot and stir them around to coat in the bacon grease and cook down a bit.

When the collard greens start to wilt, add in the 4 cups of chicken broth and pigs feet (or ham hocks). Turn heat down to a simmer, cover, and let cook down for 45 minutes. Check on it a few times to make sure there's still plenty of broth.

At this point, you can be done and enjoy the collard greens with pigs feet. Sprinkle the bacon bits on top, season with salt and pepper, and add some crushed red pepper for heat. You can also keep going another hour to give the collards more flavor. Watch your broth level and add more or less depending on how much liquid you want when you serve the recipe.