Heat olive oil in a large pot. Add onions and cook over medium-low heat until caramelized. Add vinegars and water and bring to a slow boil. Add collard greens. Simmer until tender.
Add vegetable base, cayenne and sugar. Continue to simmer until flavors are absorbed by greens. Serve hot.
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Recipe courtesy of Rhea P. Smith, Soul Cafe, New York City, NY
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