Step 1

Heat the dried chiles in a large skillet over medium heat until fragrant, 2-3 minutes. Reduce heat and add oil to allow the chiles to infuse oil with smokiness.

Step 2

Add the onions, garlic, paprika, salt, pepper and red pepper flakes to the same skillet. Add more oil if necessary. Saute until the onions are softened, fragrant and beginning to brown, 5 to 7 minutes. Remove the chiles.

Step 3

Add the collard greens, stirring constantly until softened and all leaves coated well. Pour in the broth and wine and bring to a simmer. Reduce the heat to medium-low, cover and cook until the greens are tender, about 30 minutes.

Step 4

Once the greens are tender add the vinegar and season more with salt and pepper.