In large cast iron skillet fry the bacon until done. Drain the grease in a cup and reserve for later. Set the bacon on paper towel to cool. The bacon will be used later in the Fried Cornbread recipe (below).
In a large stockpot add the chicken broth, carrots, garlic, green chilies and black eyed peas. Bring to a boil, stirring occasionally.
Meanwhile, return to the cast iron skillet and brown the ham over medium heat, about 2 minutes per side. Remove the ham and place on a cutting board and chop into bite-sized pieces. Stir into the chicken broth mixture.
Pour the reserved bacon grease back into the skillet (all but 2 tablespoons, to be used later in the Fried Cornbread). Add the onion and cook until tender, stirring occasionally about 3 - 5 minutes. Stir in the collard greens a little bit at a time. Cook down for about 5 minutes, stirring occasionally. Stir in the vinegar and cook for an additional 2 minutes.
Scrape the contents of the skillet into the stockpot and cook over medium heat for about 20 minutes. Turn to low heat and simmer until carrots are tender, about 15 minutes.
