1. In a large pot, heat 1 tbsp vegetable oil over medium heat; add 1 cup sliced onion and 4 cloves smashed garlic. Cook 5 minutes or until browned; add 1 lb rinsed collards cut into 2-inch pieces, 1 cup chicken broth and 1/4 tsp salt.
2. Cook, covered, 45 minutes, stirring occasionally, until tender. Season with red pepper flakes, if desired.