Heat the olive oil in a large saute pan over medium-low heat. Add the garlic and cook until softened, 1-2 minutes. Turn the heat up to high and add the collard greens and broth or water. Cover and cook 5 minutes. Remove the lid and continue cooking until the water has evaporated if needed. Remove from heat and stir in the red wine vinegar. Season to taste with salt and pepper. Serve immediately.
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