In a small bowl, mix together the vinegar, stock, maple syrup, cayenne pepper, oregano, thyme, basil, and salt.
Heat remaining oil in large skillet over medium heat. Add the onion, celery, garlic and cook for about 8 minutes, or until translucent.
Add the collard greens and vinegar mixture. Cover the pan and cook for 10 minutes, or until greens are tender.
Stir in the beans and tomatoes and remove the pan from the heat and transfer the mixture to your baking dish.