In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and garlic, cooking for about 5 minutes until softened.
Stir in bell pepper and jalapeño, cooking for another 2 minutes.
Add chicken or vegetable broth, smoked paprika, red pepper flakes, and salt. Bring to a simmer.
Add collard greens, stirring to combine. Cover and cook on low heat for 45 minutes to 1 hour, or until greens are tender.
Stir in apple cider vinegar and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
Serve hot as a flavorful side dish.
