Heat the vegetable oil in a deep skillet or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Then, add the minced garlic, salt, and black pepper. Cook for another 30 seconds, stirring frequently, until the garlic is fragrant. I like to let the onions get just a hint of golden color for extra sweetness.

Add the roughly chopped collard greens to the skillet with the sautéed aromatics. Cook for about 3 minutes, stirring occasionally, until the collard greens begin to wilt.

Pour in the vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet or Dutch oven and let the collard greens steam for 5 minutes, or until they are tender.

Stir in the hot sauce, then let the collard greens cook uncovered for another 5 minutes to allow the sauce to reduce slightly. If you enjoy a bit more heat, sprinkle the red pepper flakes on top before serving.

Transfer the cooked collard greens and onion to a serving dish and serve immediately while warm.