Remove stems from collards and slice leaves into half inch strips. In a large pot heat 1 Tbs. olive oil over medium-high heat. Add onions and garlic and sauté until fragrant. Stir in the collards and continue to sauté until they begin to wilt. Pour broth or water over collars; enough for them to be fully covered. Add apple cider vinegar, sugar, 1 tsp. salt and a few dashes of hot sauce, if using. Bring to a boil then cover, reduce heat to low and simmer for 1 hour. 20 minutes before collards are done stir in diced tomato.
Combine 2 cups water with 1 cup rice grits, a pat of butter, if using and a tsp. of salt. Bring to a boil. Stir once. Cover and simmer on low for about 20 minutes or until water has absorbed and rice grits are tender. Keep covered, remove from heat and let sit for 10 minutes.
Divide grits between two plates. Spoon cooked collards over grits and top with minced chives.