Spanish Influenced Chili with Collard Wrapped Pork, Chorizo and Sweet and Smoky Paprikas

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4 large leaves collard greens

One 2 1/2-pound pork butt, cut into 1 1/2- to 2-inch cubes

Extra-virgin olive oil, plus more to saute vegetables

2 tablespoons Spanish paprika

1 tablespoon pimenton smoky paprika, plus 1 tablespoon

1 tablespoon liquid smoke

Salt and black pepper

Unsalted butter

5 to 6 cloves garlic, diced finely

3 to 4 ounces finely diced Spanish chorizo sausage

2 onions, diced

Piquillo peppers or 1 red bell pepper, chopped

2 tablespoons sweet paprika

1/2 teaspoon saffron

1 tablespoon crushed oregano

2 small cans diced green chiles

One 28-ounce can diced tomatoes

2 cups chicken stock

1 tablespoon finely chopped thyme leaves

2 cups cooked cranberry beans or other favorite beans

2 tablespoon chopped parsley leaves

Shredded cheese for garnish