Step 1

In a large sauce pan or Dutch oven, heat 1-2 tablespoons of water over medium heat. Saute garlic 2-3 minutes.

Step 2

Add collard greens and stir. Add water a tablespoon or two at a time, and cook, covered, over medium heat for 12-15 minutes or until no longer bright green/bitter. (I typically use about 1/2 cup of water throughout the cooking. See notes.)

Step 3

When finished cooking, turn off heat. Add the vinegar and smoked paprika, stir well, and allow to rest, covered, 1-2 minutes.

Step 4

Check seasonings. Add sea salt and freshly ground black pepper to taste before serving.