Name: Good Deeds Greens
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 6 to 8 servings
Ingredients: 3 to 4 tablespoons refined coconut oil or sustainable palm oil (olive oil is also fine); 3 cloves garlic, diced; 1 medium to large yellow onion, diced; 1 shallot, minced; 2 bunches collard greens, stemmed and roughly chopped; 2 bunches mustard greens, stemmed and roughly chopped; 1 bunch turnip greens, stemmed and roughly chopped; 1 tablespoon smoked paprika; 1 to 2 teaspoons granulated garlic or garlic powder; 1 to 2 teaspoons onion powder; 1 to 2 teaspoons red pepper flakes; 1 to 2 teaspoons smoked salt; Freshly ground black pepper; Dash of liquid hickory smoke, optional; 4 cups vegetable broth, for pot likker, plus more if needed; 1 red bell pepper, sliced into circles; 1 yellow bell pepper, sliced into circles; 1 orange bell pepper, sliced into circles; 1 green bell pepper, sliced into circles

Directions

Watch how to make this recipe.

Add about a tablespoon of the oil to the bottom of a large pot over medium-high heat, then add in a layer of garlic, onion and shallot. Simmer up the mixture for just 2 to 3 minutes to release the aromatics.
Turn the heat to very low or off while layering with the greens (collards toward the bottom, mustard and turnip greens closer to the top of the pot because they cook faster), more garlic, onion and shallot, a sprinkle of smoked paprika, granulated garlic, onion powder, red pepper flakes, smoked salt and black pepper, a drizzle of oil and a dash of liquid smoke if using. Repeat the layers: greens, garlic, onion, shallot, dried seasonings and a drizzle of oil, layering until the pot is nearly filled. Pour in the vegetable broth. Cover the pot with a lid and let simmer at medium to low heat, checking on those beautiful bunches every 20 minutes and adding more broth if you feel you need to, until the greens are tender, about 1 hour. If you add more broth, just know you may have to adjust the seasonings.
Add the red, yellow, orange and green bell pepper rings on top of the greens. Cover and let cook until steamed, an additional 5 to 10 minutes. Turn off the heat. Remove the bell peppers and set aside.
Cover the greens and let sit for 1 hour. The longer you leave them in that beautifully seasoned water to drink in the seasonings and liquids, the better the flavor profile will be. After an hour, taste them and adjust the seasonings (if needed). Make them your own.
When done, the greens will be a darker green, more tender and will taste like you should run and tell somebody! Seriously, you will want someone to come and taste these. Place the greens in a serving dish along with some of the “pot likker.” Garnish the dish with the “stop light”-esque pepper rings on top for a festive look. Yes, you can add hot sauce (or a drizzle of vinegar) to your individual serving if you like.

Good Deeds Greens

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