Good Deed Greens
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Recipe courtesy of Taja Simpson and Tonya Hopkins

Good Deeds Greens

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  • Level: Easy
  • Total: 2 hr 30 min (includes standing time)
  • Active: 20 min
  • Yield: 6 to 8 servings
I really like the greens medley aspect--collective work and responsibility come to life via all the extra hands needed to clean and dice up the greens! It’s also great to use three different types of greens for taste and texture diversity. And the integral layering of leaves, alliums and seasonings throughout the pot is another example of the collective work it takes to get to the top. For a festive flare, I’ve factored in more colors--red, yellow and orange bell peppers, as well as some green ones too, cut into circles and added towards the end of cooking--to be displayed on the uppermost layer of the greens in the serving dish on the table.



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.