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 half of the 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, coconut sugar, 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.
When collards are almost done heat 2 Tbs. olive oil in a large skillet over medium-high heat. Cook the rest of the onions and garlic until onions are translucent. Add shrimp and sauté, tossing occasionally, until cooked through, about 4 minutes. Season with paprika, salt and pepper.
Divide collards between two plates and top with shrimp and minced chives.