Heat a large sauté pan over medium heat. Add 2 Tbsp. butter to the pan. When pan and oil are hot, add the onion, peppers, and garlic. Sauté for 2-3 minutes or until translucent. When translucent, add the collard greens, corn kernels, tomato, beans, and red wine vinegar. Cook for another 2-3 minutes or until all the vegetables are hot and fork-tender. Season with salt and pepper to taste.