In large stock pot, melt oil and add onion, garlic and jalapeno and half of salt. Cook stirring occasionally for 5 minutes. Add celery and carrots and remainder of sale and cook another 5 minutes. Add black beans (including juice) and remaining spices, broth, and hot sauce. Stir well. Add collard greens a little at a time and stir as they start to wilt until you can fit them all in the pot. Cover and cook 20 minutes stirring occasionally. If beans start to stick, add additional broth as necessary. Enjoy!