Black Eyed Peas and Collard Greens
This plant-based version of the traditional southern dish is delicious, a bit spicy and will bring luck and prosperity when eaten on New Year’s Day!
Ingredients
- 1 large onion chopped
- 1/2 cup celery chopped
- 3 cloves garlic minced
- 1 pound dried black eyed peas approx. 2 cups dry
- 5 cups vegetable broth
- 1 tsp Hungarian paprika
- 1 tsp parsley
- 1 tsp thyme
- 1 tsp black pepper
- dash cayenne or red pepper flakes or to taste
- 4 drops liquid smoke or more to taste
- 1 pound collard greens chopped into large pieces. Frozen collard greens can also be used.
Instructions
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Place onion, celery and garlic in the pressure cooker pot and click the saute setting. Cook until veggies are softened.
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While veggies are cooking, rinse and pick through the black eyed peas removing any funky peas.
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Add black eyed peas and 5 cups of broth to the pressure cooker pot and stir to combine. Seal the pot with the lid, set pressure to 15 psi and the timer to 25 minutes.
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After 25 minutes, allow the pressure to release naturally. Then open the lid and add the collard greens and all spices.
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On the saute setting cook for 5 minutes, stirring often to keep mixture from sticking. Then change the setting to slow cooker and continue cooking for an additional 30 minutes or more.
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Serve warm with cornbread or corn muffins.
Recipe Notes
This recipe is prepared in an electric pressure cooker, but can also be made on the stove top.
Stove Top Instructions:
Saute onion, garlic and celery in dutch oven on medium high heat. Add black eyed peas and broth (you may need to add more broth or water as it cooks down). Bring to boil and then simmer for approximately 2 hours until the peas are tender. Add remaining ingredients and simmer for an additional 30-60 minutes until thick.
