Greens for good deeds

Votes: 1

Time: 2 hours 30 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 106, total fat 6 G., saturated fats 3 G., proteins 2 G., carbohydrates 11 G., fiber 3 G., cholesterol 0 mg, sodium 474 mg, sugar 4 G.

"I love the approach to making steamed greens—it's a team effort and responsibility, brought to life by the extra hands needed to peel and chop the vegetables! It's also great to use three different greens for a variety of flavors and textures. The even distribution of the greens, shallots, and seasonings throughout the pot is another example of the teamwork required to achieve the best results. For a festive touch, I added more color—red, yellow, and orange bell peppers—which pop atop the steamed greens on the plate," shares recipe author Tonya Hopkins. She's making this dish on the third day of Ujima, a Kwanzaa festival that symbolizes teamwork and shared responsibility.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3-4 tablespoons refined coconut oil or organic palm oil (olive oil will also work)
3 cloves garlic, diced
1 medium or large yellow onion, diced
1 shallot, chopped
2 bunches kale, stems and thick veins trimmed, leaves coarsely chopped
2 bunches mustard greens, stems trimmed, leaves coarsely chopped
1 bunch turnip greens, stems trimmed, leaves coarsely chopped
1 tbsp. l. smoked paprika
1–2 tsp granulated garlic or garlic powder
1–2 tsp onion powder
1–2 tsp red pepper flakes
1–2 tsp smoked salt
Freshly ground black pepper
A little liquid hickory smoke, optional
4 cups vegetable broth + more as needed
1 red bell pepper, sliced into rounds
1 yellow bell pepper, sliced into rounds
1 orange bell pepper, sliced into rounds
1 green bell pepper, sliced into rounds

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: leafy cabbage, turnip, garlic granules, paprika, sweet pepper

Cooking the dish according to the recipe:

Pour about 1 tablespoon of oil into the bottom of a large saucepan and heat over medium-high heat, then layer in some garlic, onion, and shallots. Cook for just 2-3 minutes to release the aroma.
Reduce heat to low or off, while layering greens (collard greens on the bottom, mustard greens and turnip greens near the top of the pot because they cook faster), lots of garlic, onion and shallots, sprinkle with smoked paprika, granulated garlic, onion powder, red pepper flakes, salt and pepper, drizzle with oil and add a splash of liquid smoke, if using.

Repeat the layers of herbs, garlic, onion, shallots, dried herbs, and oil, layering them one at a time until the pan is almost full. Pour in the vegetable broth.
Cover the pot and simmer over medium-low heat, checking on those beautiful bunches every 20 minutes and adding more broth if needed, until the greens are tender, about 1 hour. If you add more broth, keep in mind that you may need to add more salt or pepper.
Place red, yellow, orange, and green pepper rings on top of the greens. Cover and simmer for another 5–10 minutes. Turn off the heat. Remove the bell peppers and set aside.
Cover the herbs and let them steep for 1 hour. The longer the herbs steep in the herb liquid, the more flavorful they will be. After an hour, taste and add salt if necessary.
The finished greens will be dark green, tender, and delicious. Arrange them on a serving platter, adding a little of the cooking liquid from the pan. Garnish with pepper rings for a festive look. If desired, you can add a little hot sauce or vinegar to the plate.

Categories: