Fry bacon in a large skillet over medium heat until crispy. Then, use scissors to cut it into bite size pieces. Set bacon aside, but leave drippings in the pan. Add cabbage and kale to the bacon drippings, and sauté for a few minutes until leaves start to wilt. Add broth and cover the pan with a lid, to lightly steam the vegetables for a few minutes. Add bacon pieces to pan, toss to blend, and serve!