1. In a large skillet, heat the oil over medium heat.
2. Add the onions; cook, stirring, until transparent, about 2 minutes.
3. Add Bragg’s/soy sauce.
4. Add the collards; cook, stirring, until the collards are wilted, about 2 minutes.
5. Add ½ cup of water; simmer, covered, 10 - 15 minutes.
6. Cook until desired consistency.
7. Drain, add vinegar and serve.