Step 1

For the store-bought greens, strip the leaves from their tough stems as needed. Place them in a large bowl of cold water, swishing them about to dislodge any dirt or grit. Lift them out of the water to drain, shaking off the excess water. Chop or tear them into bite-size pieces — even the greens that were already chopped.

Step 2

For the wild greens, chop or tear them as needed. Many kinds need to be either blanched or soaked in salt water for 30 minutes to draw out any toxins. I was taught to blanch and rinse them three times: Add them to boiling salted water, cook very briefly, then drain and rinse in a colander. Repeat two more times with fresh boiling salted water, cook, then drain and rinse again. The water from your final rinsed greens should run clear.

Step 3

Heat the oil in a large pot over medium heat until it shimmers. Stir in the onion and minced garlic. Cook for about 10 minutes, stirring a few times, until the onion is translucent and quite soft.

Step 4

Add your chopped store-bought greens in batches. Cook until they begin to wilt, then keep stirring until they have completely wilted and mixed in with the onion and minced garlic. Add your blanched and rinsed wild greens, then stir in the garlic powder and liquid smoke.

Step 5

Pour in the broth, cover, reduce the heat to medium-low, and cook for 30 to 40 minutes, stirring a few times, until the greens are as tender as you like them to be.

Step 6

Taste and season with red pepper flakes, if desired, and salt and black pepper as needed. Serve the greens hot with some of their pot likker.