Slow-Cooked Collard Greens

Ingredients

• 2 Tbsp (30 ml) extra virgin olive oil
• 2 cups (60 g) finely diced shallots (about 4 large shallots)
• 2 tsp minced garlic
• 2 tsp minced fresh ginger
• 1 Tbsp coconut palm sugar
• 1/2 tsp kosher salt, plus more as needed
• 3 Tbsp (36 g) tomato paste
• 1 Tbsp (15 ml) Bragg Liquid Aminos
• 2 medium bunches collard greens (about 1 pound), ribs removed, chopped finely
• 4 cups (about 1 L) vegetable stock
• 3 Tbsp (45 ml) apple cider vinegar, plus more as needed