Place a large skillet over high heat and add the chicken broth. Let it come to a rolling boil, which should take about 3 minutes. While waiting for the broth to boil, this is a good time to measure out all your seasonings and have them ready to go—mise en place makes the next step smooth and prevents any seasonings from burning.

Once the broth reaches a rolling boil, reduce the heat to medium-high. Add the frozen chopped collard greens, butter, apple cider vinegar, and sugar all at once, then stir everything together until well combined. The heat is high enough to cook the greens through but won't cause the vinegar's brightness to cook off too quickly. I find adding everything together at once creates a more cohesive flavor profile rather than staggering ingredients.

Sprinkle in the garlic powder, onion powder, seasoning salt, black pepper, and cayenne pepper. Stir well to distribute the seasonings evenly throughout the greens. The frozen greens will begin to thaw and break apart, creating a uniform texture. I prefer freshly ground garlic powder over pre-ground whenever possible—the flavor is noticeably brighter and more complex.

Let the greens simmer undisturbed for 17-18 minutes at medium-high heat. The collards will gradually soften and absorb all the flavors from the broth, butter, and seasonings. Stir occasionally to ensure even cooking and prevent sticking on the bottom of the skillet. The greens are done when they're completely tender with no remaining frozen or tough bits, and most of the liquid has been absorbed or reduced.