Stack 3 to 4 collard leaves on top of one another and chop into approximately 2 inch pieces.
In a large stock pot or dutch oven, bring 1 cup of the chicken broth to a boil over medium high heat. Add pork pieces and cook for 1 minute, stirring frequently.
Add remaining chicken broth to the pot and return to a boil.
Slowly add chopped collard leaves, 1 big handful at a time, stirring in-between.
Add salt, pepper, molasses (or brown sugar) and red wine vinegar (or apple cider vinegar). Stir to combine.
Reduce heat to maintain a simmer. Cover and cook for 1 hour, or until desired tenderness is reached.
Drain off pot liquor in a colander (if desired) and serve.