Preheat the oven to 300°F.

Place a large Dutch oven or oven-safe pot over medium heat.

Pour in the olive oil and heat until hot.

Add the finely diced onion and sauté for 4-5 minutes, or until lightly browned and softened.

Add the finely minced garlic and sauté for 30 seconds, or until fragrant.

Pour in the vegetable broth to deglaze the bottom of the pot, scraping up any browned bits.

Add the chopped collard green leaves to the pot, one handful at a time, stirring to coat them in the broth and onions.

Cook, stirring constantly, for 4-5 minutes, or until the greens have wilted down.

Add the apple cider vinegar, sugar, hot sauce (if using), salt, and black pepper to the pot.

Stir to combine with the greens.

Place a lid tightly on the pot.

Bake the collards for 75-90 minutes on the middle rack of the preheated oven, or until they are very dark green and soft.

Check to see that the collard greens are done.

If needed, return to oven for more time.

Remove from oven.

Stir in the vegan buttery spread until melted and combined.

Serve immediately.