Greens on Fried Bread

Heat ⅔ cup oil in a large Dutch oven or other heavy pot over medium. Add onion, fennel, celery, and smashed garlic and cook, stirring often, until softened but not browned, 8–10 minutes. Add red pepper flakes, 1½ tsp. paprika, and 1 tsp. salt and stir to combine. Add lentils and 1¼ cups water and stir again, scraping down sides of pot so that all of the lentils are submerged. Lay greens on top of liquid, but do not stir or toss them in. Cover pot, reduce heat to medium-low, and cook until lentils are just cooked through and greens are wilted, 10–15 minutes.