To make the collard greens, heat a large pot over medium heat with ghee. Add cardamom, fenugreek, and asafoetida, stirring often for about 2 minutes until fragrant.
Add ginger, and continue cooking and stirring for an additional minute. Add collards, bone broth, salt, and pepper. Cover and bring to a boil, then reduce heat to low. Cook for an additional 20 minutes until collards are tender, stir in vinegar, and serve warm.
Notes
We recommend using homemade bone broth that is free of a high fodmap ingredient, such as garlic or onions.