Collards With Vinegar
2 pounds Collards, stems removed, coarsely chopped
1/2 cup Vegetable Broth
1 tablespoon Malt Vinegar, or more to taste
In a large kettle, add collards and vegetable broth. Cover and cook over medium heat for about 5 minutes, until the greens are just tender.
Uncover the pot and add the vinegar. Cook until all or most of the liquid is evaporated.