1. Chop the onion and mince the garlic. Cook them in a large pot with olive oil over medium heat until softened. Wash collard greens and remove stems. Cut into 2 inch pieces.
2. Add beer, vegetable broth, collard greens, brown sugar, red pepper flakes, and black pepper to the pot. Place a lid on top and allow the pot to come to a boil. Once the pot begins to boil, stir everything and place the lid back on top.
3. Reduce heat to low and let simmer until the collards are as tender as you'd like (this can range between 20 minutes and 2 hours). Stir every 15 minutes or so. Enjoy!