Heat a large skillet over medium heat. Add the butter.
When the butter melts, add the garlic, red pepper flakes, salt, and pepper.
Sauté about 3 minutes, stirring often, until the garlic is fragrant and golden.
Add the collard greens and toss to combine. Saute 3-5 minutes, until the collard greens have begun to wilt and have reduced in size.
Stir in the Mambo Sauce and water. Reduce the heat to medium-low and cover. Braise the greens, stirring and tossing occasionally, for about 10 minutes or longer until desired tenderness is reached.
Serve alongside your favorite main for a complete dinner!