If you also have homegrown greens or collard leaves, be sure to Google How to Clean Collard Greens before proceeding to the recipe.

Dry the clean collards with a paper towel.

Stack the greens on top of the other.

Remove the tough large stem, the easiest way to do this is to cut a large, thin V in the stack of greens at the same time. 

Roll the greens in a tight narrow roll (like a fruit roll-up or cigar shape). Cut the collards into thin slices.

Over medium heat add the oil to a large pot with a lid. Sauté the onion for 5 mins or until soft, but not browned. Add the garlic cloves and cook for 1 more minute until fragrant.

Add the vegetable broth and the vinegar to the pot. Deglaze the pan.

Mix in the sweetener, red pepper flakes, and smoked salt.

Over medium heat bring the broth mixture to a simmer and then turn down to low, add the collard greens and be sure to push them down into the liquid.

Put the lid on and simmer for 1 hour until the greens are wilted and soft.

We checked the greens every 20 minutes to make sure the liquid wasn't evaporating too fast since our stove cooks a little hot at times. Leave the lid off for a few mins to slightly cool the liquid if your greens are boiling and not simmering. Add more vegetable broth if needed or if you prefer your vegan Southern greens with lots of liquid.