Tomato Braised Collard Greens

From Chef Joey Johnson at The Fat Hen

1 large bunch Ambrose collard greens (about 1 lb) rinsed and chopped
1 yellow onion, diced
3 cloves garlic, diced
4 medium sized Ambrose tomatoes, diced
3/4 cup vegetable broth or chicken
1/2 tsp red pepper flakes
1/2 teaspoon hot sauce
2 tbsp olive oil
salt and pepper, to taste
5 dashes tabasco

Sautee onions and garlic in olive oil. Add vegetable broth and collard greens and cover. Allow to cook for about 6-8 minutes, until greens are slightly soft. Add remaining ingredients and cook for another 6-8 minutes, until greens are done, stirring occasionally.

Serves 4