1 bunch of collards (about 8 full size leaves), chopped including stems
1 medium onion diced
2 medium tomatoes, diced
5/8 cup cider vinegar
2 1/2 cups vegetable broth
1 1/2 tbsp white sugar
4 cloves garlic, diced
Combine ingredients in a large stock pot. Boil for about 25 minutes covered. Remove lid, reduce the heat and continue boiling until most of the liquid boils off and the collards are tender.
Serve with malt vinegar.
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