Step 1

Prepare the collard greens by removing thick central ribs, stacking up the leaves, and slicing into thin strips.

Step 2

Heat oil in a large, heavy-bottomed skillet over medium-low heat. Add the garlic and onion and cook until the onions become translucent and fragrant, about 8-10 minutes.

Step 3

Stir in the tomatoes and increase heat to medium. Cook until soft, about 3 minutes.

Step 4

Add the chopped collard greens, salt, pepper, paprika, vinegar, and stir until the greens are coated with the mixture. Reduce the heat to low, and cook until the greens are wilted and dark green, about 15-20 minutes, stirring frequently. Add a few tablespoons of water, if needed, throughout the cooking process (*see note).

Step 5

Turn off heat and serve.