Quick Collards with a kick

Collard greens are in season (here in Florida at least!) and a typical southern side dish. They're dark and leafy and good for you---- and there's no need to smother them in bacon fat or whatever the traditional carnivorous recipe entails. This simple vegan version is easy and delicious. I've made them variuos simple ways but this one is very delicious and has a kick to it. This recipe was taken from "Thug Kitchen 101" FAST AS FUCK.

Ingredients:

3 tablespoons olive oil
1/2 onion (diced)
2 chipotle peppers, minced, or chili powder
4 cloves garlic, minced
2 cups vegetable broth
2 bunches of collards, chopped (about 10 cups)
1/2 teaspoon sea salt
1 tablespoon (or more to taste) fresh lemon juice
Black pepper
Hot sauce

Directions:

Saute onion in olive oil in a deep skillet or soup pot until golden- about 5 minutes. Add chipotles and garlic and continue to saute

Add veggie broth and bring to a simmer, then fold in collards and salt. Cover and stir occasionally until greens are dark and tender.

Remove from heat and add lemon juice, black pepper and hot sauce to taste.