In a large sauce pan or Dutch oven, heat 1-2 tablespoons of water over medium heat. Saute garlic 2-3 minutes.
Add collard greens and stir. Add water a tablespoon or two at a time, and cook, covered, over medium heat for 12-15 minutes or until no longer bright green/bitter. (I typically use about 1/2 cup of water throughout the cooking. See notes.)
When finished cooking, turn off heat. Add the vinegar and smoked paprika, stir well, and allow to rest, covered, 1-2 minutes.
Check seasonings. Add sea salt and freshly ground black pepper to taste before serving.
When sautéing with water rather than oil, use a little at a time--just enough to keep things from sticking. If things do get too brown in the pan, you can 'deglaze' any browned ares with a bit of water or any acid (like vinegar) to loosen things.