Braised Collard Greens

In a large pot, combine the vegetable oil, salt and sugar with 3 quarts of water and bring to a vigorous boil. Add the collards in large handfuls, allowing each batch to wilt slightly before adding more. Return to a boil. Reduce the heat and simmer the collards over moderate heat, gently turning the greens occasionally, until they are very tender, about 1 hour. Using tongs, transfer the collards to a medium bowl, drizzle with vinegar and serve.