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