In a large stockpot, bring water and salt to a boil; add collards and stir to submerge. Boil, uncovered, for 20 minutes, stirring occasionally so greens cook evenly.
While greens are cooking, put butter, sugar, tomatoes, red pepper, a few grindings of black pepper, vinegar and garlic in a saucepan and bring to a boil. Boil gently, uncovered, while greens are cooking, stirring occasionally. Near the end of the cooking time, use a knife or the edge of a spoon to break up any large chunks of tomato. Tomato mixture will reduce slightly from evaporation during cooking.
When greens are done, drain well in a colander and return them to the stockpot. Add the tomato mixture and stir well to combine.
Note: The sweet tomato sauce is also good on boiled cabbage, black-eyed peas, field peas, pinto beans, October beans or kidney beans. It will convert anyone into a collard lover, and as one taster said, Prepare to have your tongue get so excited itll start slapping you in the face vigorously!
Recipe courtesy of Food Fight Against Macular Degeneration, maculardegenerationsightings.com.