Ingredients

• 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

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Instructions

1. Add the collard greens, sugar, vinegar, onion, pulled pork, pork broth and 1 gallon cold water to a stock pot.
2. 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.
3. Use a slotted spoon or tongs to divide the collards among bowls and serve hot.