Heat schmaltz in a large pot over medium heat for one minute; after a few minutes, toss in the onion slices and let them sweat.

Add the red pepper, garlic, ginger, and consomme powder and slowly sweat on low heat for 10 minutes, stirring occasionally. Raise the heat to medium high.

Add the thin strips of collard greens handful by handful, stirring as necessary. With each batch of three handfuls, cook the collards for about 5 minutes.

When all of the collards have been incorporated, add the vegetable stock. Bring to a boil, then lower the heat to a simmer.

Add the lime juice, coconut sugar, and smoked paprika. Stir, cover and cook on a low simmer for 45 minutes. Remove the collards with a slotted spoon and serve.