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To a large pot over medium heat, add 2 tablespoons of the oil and the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Turn the heat to medium-high, push the onion to one side of the pot, and add the remaining oil. Add one-third of the collards, starting with pieces with thicker stems, and cook, stirring continuously (combining with the onion), until wilted and shiny, about 3 minutes. Push the greens and onion aside, add the next third of collards, and cook for another 3 minutes. Repeat with the final third and cook until all the collards are wilted and bright green, about 3 minutes more.
Stir in the stock, baking soda, Maggi cubes, and herring and turn the heat to low. Simmer until most of the liquid has evaporated and the greens are tender but not mushy, about 10 minutes. Serve hot with rice, passing hot sauce on the side.