Add the collard greens, sugar, vinegar, onion, pulled pork, pork broth and 1-gallon cold water to a stock pot.
Bring the liquid to a rolling boil over high heat, then reduce the heat to medium-low and simmer until the greens are very soft and tender, 45 minutes to 1 hour.
Use a slotted spoon or tongs to divide the collards among bowls and serve hot.
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
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