Hold onto the bottom stems of your collard greens, and push the greens up to remove

from the stems. Or, using a knife, cut along the stem in a tight triangle upwards to remove as many greens from the stems as possible. Discard stems.

Julienne the greens into thin ribbons, then in half (so they are in smaller pieces): To julienne, add the greens on top of each other, roll the greens up tightly together and slice into thin ribbons. Cut those thin ribbons in half width wise.

Rinse off your greens and clean thoroughly. Pat dry and set aside.

In a pan over medium heat, heat the oil in a large high-sided skillet over medium heat. Add the onion and ½ teaspoon salt and cook for 5-7 minutes, until softened. Add the garlic, smoked paprika and hot pepper flakes, and cook for 30 seconds, until fragrant. Then add the apple cider vinegar and scrape up any browned bits from the bottom of the pot.

Add in the collard greens in handfuls, stirring into the seasoning and adding more every 5 seconds until all is added in.

Add in the broth, liquid smoke, remaining ½ teaspoon salt, and pepper. Stir everything together. Bring to a simmer, then cover and reduce heat to low. Simmer for 60 to 90 minutes, until the greens are tender. If the pot ever looks dry, add more both as needed to keep about an inch of liquid in the pot.

Taste at the end and add more liquid smoke, sea salt, or pepper if desired. Serve hot and enjoy!