Collards Greens with Red Onions

Not living in the south I was not
used to collard greens in my menus.
I am now, this is a very good side
with southern beans and cornbread;
also a very good for a holiday meal,
Christmas or Thanksgiving dinners.

Ingredients:
3 (16-oz.) packages fresh collard greens
2 medium-size red onions, finely chopped
2 tablespoons vegetable oil
2 1/2 cups vegetable broth
1/4 cup cider vinegar
2 tablespoons dark brown sugar
1 1/2 teaspoons salt
1/2 teaspoon dried crushed red pepper

Directions:
Trim and discard thick stems from
bottom of collard green leaves.
Thoroughly wash collard greens.
Sauté onions in hot oil in a Dutch oven
over medium-high heat until tender.
Add broth and next 4 ingredients.
Gradually add collards to Dutch oven,
and cook, stirring occasionally,
8 to 10 minutes or just until wilted.
Reduce heat to medium, and cook,
stirring occasionally, 1 hour or until tender.