Meal Type: Entree
Rinse the chicken and place it, breast-side up, in a 6- to 8-quart Dutch oven.
Add the peeled onion, garlic, herbs, chili flakes, bay leaves, and water. Cover and bring it up to a boil.
Reduce to a simmer and cook for 1 hour or until the chicken is, as my mother would say, “falling to pieces.” Let the chicken cool in the broth for 30 minutes.
Transfer the chicken to a rimmed plate. Pluck out the herbs, bay leaves, and onion (but feel free to leave the garlic) and pour the broth into a bowl.
Wipe the same Dutch oven dry and add the olive oil. Over medium heat, sweat the diced onion, celery, and carrots with 1 teaspoon salt for 5 minutes.
Add the broth, tomatoes, and Parm rinds to the pot. Cover and bring it up to a boil.
Reduce to a simmer and cook for 20 minutes. Meanwhile, pick the meat off the chicken and get the collards ready. You want these collards spoon-friendly, so make sure you cut them into squares, not ribbons.
After 20 minutes, remove the Parm rinds and add the chicken, collards, remaining 1 teaspoon salt, 2 tablespoons sugar, and the black pepper. Cook for 20 minutes more.
Serve warm as is or with a dollop of pesto.