Thinly slice a medium onion, and set aside.

Chop two bunches of collard greens (about 10 cups) into one-inch strips and soak in water to remove any dirt. Then strain, rinse and strain again.

Preheat a large pot over medium-high heat.

Once hot, add the sliced onion and dry sauté for about 5 minutes. Once it starts to brown, reduce heat to medium-low, and let it continue to cook and caramelize.

Stir in smoked paprika and let cook for 1 minute.

Add in low-sodium vegetable broth and coconut aminos. Stir to incorporate with the cooked onions and smoked paprika.

Immediately add the chopped collard greens, and using tongs, work them into the onion sauce mixture.

Put a lid on the pot and allow collard greens to cook over medium-low heat for about 7 to 10 minutes. They should be bright green and tender, but with a bite.

Finally, add the apple cider vinegar and hot sauce (to taste). Use tongs to incorporate. Remove from heat, dish up, and enjoy!

Leftovers keep well in a covered container in the refrigerator for up to 4 days. These greens can be frozen for up to 4 months. Another way to use leftovers is to add them to soup or veggie chili.