To prepare the collards, de-stem each leaf then roughly chop the stems. Cut the remaining collard leaves into thin ribbons.
Melt the butter in a large skillet or saucepan over medium heat.
Add the chopped stems and 1/2 cup of the water and bring to a low boil.
Cover the pan, reduce the heat to medium low, and cook until the stems are tender, about 10 minutes.
Add the collard leaves to the pot along with the remaining 1/4 cup water. Cover, and cook, stirring occasionally, for an additional 10 minutes.
Remove the lid, raise the heat to medium high, and add the garlic, stirring to combine and toss the greens in the buttery liquid for about 30 seconds.
Remove the pan from heat.
Drizzle with olive oil, sprinkle with salt, and toss with 2 tablespoons of Fire Cider. Taste, and add up to an additional tablespoon of Fire Cider depending on your preference.