Source: Epicurious, Gourmet, December 1995
1/2 cup red onion, diced
1/2 cup vegetable broth
2 tablespoons of white wine vinegar (I was out of cider vinegar)
1 teaspoon dark brown sugar
1/8 teaspoon red pepper flakes, plus a touch more
1 pounds collard greens and chopped coarse
In a nonstick Dutch Oven cook prosciutto in 2 batches over moderate heat until somewhat crisp. Add onions and cook until onions are softened.
To pot add broth, vinegar, brown sugar, red pepper flakes, stirring until sugar is dissolved. Add about half of collards, tossing until wilted slightly, and add remaining collards, tossing until combined. Simmer collards, covered, 30 minutes. Stir in onions and simmer, covered, 30 minutes more, or until collards are very tender. (We probably cooked these for a total of 45 mintues.)
I talked about this recipe HERE.