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Heat a large high-sided skillet over medium-high heat.
When the pan is very hot, add onion and stir constantly for 2 minutes.
Add 2 tablespoons water, chile flakes and garlic; cook for 3 minutes, stirring often.
When onion is starting to turn translucent, slowly add greens with water still clinging to the leaves, stirring often until wilted, about 5 minutes.
Add vinegar, paprika, salt, pepper and 2 cups water.
Bring to a boil and then reduce heat to a simmer.
Cook uncovered until the pan is nearly dry and collard greens are very tender, 40 to 45 minutes.