Rinse the collard greens with cold water and pull the leaves off the stems. Give the leaves a rough chop.
Add the butter and collard greens to a pan. Heat over medium-high heat until the butter is melted. Cook the greens in the butter for 1-2 minutes.
Add the chicken broth, garlic, and onion. Stir well. Put a lid on and turn down the heat, allowing the collard greens to braise in the liquid for about 10 minutes, stirring every few minutes.
When the collard greens are tender, remove the lid and simmer to evaporate most of the chicken broth. You don't want the collard greens to be bone dry, but not soupy either.
Season with a pinch of salt and pepper if desired.