6 pounds fresh collard greens, tough stalks and ribs removed and leaves roughly torn to bite-sized pieces
1 cup packed dark brown sugar
1 cup tarragon vinegar
1/2 yellow onion, thinly sliced
1 cup pulled pork
4 cups pork broth
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Flying Mango Restaurant, Des Moines, IA
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.
Not digging it? 😥 Go back to the old look.