Vegetarian Collard Greens

1. Remove and discard the stems from the collard greens. Chop (chiffonade) the leaves of the collard greens.
2. Put half of the collard greens into a 6 quart pan; add the onions and garlic and top with the remaining collard greens. Pour the water over the greens. Put the lid on the pan and cook over medium heat to bring the water up to a simmer.
3. When the water has come up to a simmer the greens will have wilted some. Season with the salt and pepper and use tongs to toss the greens. Turn the heat to medium low. Replace the lid and cook the greens for 40 minutes more, tossing the greens a couple of times.
4. Serve as is, or with pepper vinegar.