• 16 ounce packages fresh collard greens
• 2 piece medium-size red onions, finely chopped
• 2 tablespoon vegetable oil
• 2 cup(s) vegetable broth
• 1/4 cup(s) cider vinegar
• 2 tablespoon dark brown sugar
• 1 teaspoons salt
• 1/2 teaspoons dried crushed red pepper

1. Trim and discard thick stems from bottom of collard green leaves. Thoroughly wash collard greens.
2. Sauté onions in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until tender. Add broth and next 4 ingredients.

3. Gradually add collards to Dutch oven, and cook, stirring occasionally, 8 to 10 minutes or just until wilted. Reduce heat to medium, and cook, stirring occasionally, 1 hour or until tender.