Prep the greens: Rinse each collard leaf thoroughly under cold water, running your fingers over both sides to remove any grit. Stack 4-5 leaves, roll them tightly into a cigar shape, then slice crosswise into 1cm ribbons. You should hear a clean, crisp snap as the knife goes through — if the leaves feel limp or rubbery, rinse again. Set aside.

Sweat the aromatics: Place your largest, deepest pot over medium heat and add the olive oil. Once the oil shimmers (you’ll see tiny ripples but no smoke), tip in the diced onion and cook for 4-5 minutes, stirring often. The onions should turn translucent and release a sweet, nutty smell, with no browning. Add the minced garlic and cook for another 30 seconds — the fragrance will become sharp and pungent, so don’t walk away.

Bloom the spices: Sprinkle in the smoked paprika and red pepper flakes, if using. Stir constantly for 20 seconds. You’ll see the oil take on a deep brick-red colour, and the aroma will shift from raw to warm and smoky. This step is crucial for depth.

Add the greens: Add the shredded collard ribbons to the pot in handfuls, stirring after each addition. At first, the pot will look impossibly full — the leaves will be bright green and crisp. Keep stirring; within 2 minutes, the greens will wilt down dramatically. You’ll hear a gentle sizzle as the moisture releases, and the volume will reduce by about half.

Pour in the liquid: Add the chicken stock, apple cider vinegar, brown sugar, salt, and black pepper. Stir everything together. The liquid should just cover the greens — if it doesn’t, add a splash of water. Bring the mixture to a vigorous boil; you’ll see large bubbles breaking the surface and the stock will turn a murky green-brown.

Simmer quickly: Reduce the heat to medium-low, cover with a tight-fitting lid, and let it simmer for 25 minutes. Halfway through, lift the lid and stir — the greens should be dark green and tender, and the broth should be fragrant and slightly thickened. If you press a piece of stem between your fingers, it should yield easily with no crunch.

Finish and rest: Remove the lid, increase the heat to medium, and let the liquid reduce for 2-3 minutes. The broth will become glossy and slightly syrupy. Take the pot off the heat, cover it again, and let it rest for 5 minutes. This resting time allows the flavours to meld — the vinegar will mellow, and the greens will absorb the smoky stock. Taste and adjust salt before serving.