Smoky Instant Pot Black-Eyed Peas & Collards (WFPBNO)

We are growing some beautiful collard greens right now. They are huge and have been so easy to grow. We also  have some mustard greens, but for this dish I only used collards. But, you can use whatever greens you have or love. I really should use my Instant Pot more often. This was so fast and was delicious. I served this over some rice however, you could serve over baked potatoes, sweet potatoes or even cornbread. If you don't have an Instant Pot you could soak your peas and then toss everything into a crock pot or on the stovetop. I've made this twice already and the other thing I love about this recipe is it serves about 4 so you don't have a ton of leftovers to deal with. I haven't tried it but I'm sure it would freeze well.

• a couple tablespoons broth or water to saute onions
• 1 medium sweet onion, diced
• 1 medium red bell pepper, diced
• 1 1/2 tablespoons minced garlic
• 1 1/4 cup dry black-eyed peas (no need to soak)
• 3 1/2 cups vegetable broth
• 2 bay leaves
• 2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon liquid smoke (this is where the smoky flavor comes from)
• 1/2 teaspoon black pepper
• 6 cups chopped collards, or green of your choice: kale, mustard or turnip greens

Press "Sauté" on the Instant Pot. Add broth or water and sauté onions for 4-5 minutes, stirring occasionally, until onion is tender. Add garlic and sauté another minute. Press "Cancel or Off".

Add all of the remaining ingredients, EXCEPT the greens. Stir to combine.

Be sure to add the broth and give it one final stir.

Top with collard green, but DON'T STIR. They will keep the peas submerged so they cook through.

Cover with lid, press "Pressure Cook" and cook for 17 minutes. It will take maybe 8 minutes for the pressure to come up and actually begin the cooking process. Let the IP naturally release pressure for 15 minutes,, then manually release any remaining pressure.

Remove the bay leaves before serving and give it a good stir. You may want to add a pinch of salt or some extra seasoning. I didn't think it needed anything except a shot of "Franks Hot Sauce" since I put that shit on everything!!

This is really a delicious and easy meal to prepare. Next time I'll be making some cornbread to go with it!!!

Enjoy and let me know if you make it!

 

New Year's Day Foods

For New Year's Day we always have black-eyed peas, greens, cornbread and the rest if up for discussion. So, as my last post of 2022 I'll link to some recipes that I've made for New Year's Day over the years. I look forward to seeing you all online in 2023. With the holidays behind me I will get back on schedule of posting every Saturday to the blog. 

• Black-Eyed Peas & Collard Stew
• Black-Eyed Pea Chili (WFPBNO)
• Cowboy Caviar
• Texas Caviar (WFPBNO)
• Black-Eyed Pea, Veggie & Sausage Soup (Slow-Cooker)
• Southern Collard Greens
• Collard Greens (WFPBNO)
• Southern Greens
• Italian Vegetable Stew
• BBQ Tofu & Collard Wrap

As we transitioned from vegan to Whole Food Plant Based No Oil  you can see some of these recipes are not WFPBNO, but you can easily fix that! Wishing you all a safe and happy new year! 

XOXOXO

Collard Greens (WFPBNO)

 I love collard greens. The big bag of triple washed collards were on sale last week at the grocery. I had to have some with butter beans, mac & cheeze and sliced tomato. It was sooooooo good! Collards take a while to cook so I simmered these for an hour or more. I'm sure you could do them in a crockpot as well.

• 1/2 medium sweet onion, diced
• 5 cloves garlic, minced
• 1 1/2 cups vegetable broth
• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• 2 pounds collard greens
• black pepper
• pepper sauce (mine is homemade - it's the vinegar thin sauce)

In a large skillet or stock pot add 1/4 cup water and saute onion until almost tender over medium heat.

Add garlic and if needed another splash of water (or veggie broth). Cook about 2 minutes until the garlic smells wonderful.

Add vegetable broth, soy sauce, smoked paprika and red pepper flakes. Taste this. If you need to adjust the seasoning, do so now. This is how your greens are going to taste. Bring to a simmer and then reduce heat.

Add greens, you may have to do this in batches. Simmer for an hour or even longer. I covered my skillet but you need to stir occasionally. Also make sure you still have broth; add more if needed. I checked my greens after 45 minutes and felt they needed more cooking.

The greens will be dark green, tender and delicious when they are ready.

Serve as a side dish. I shook pepper sauce on my green and some times I add some raw sweet onion to the top. Add more black or red pepper if desired. 

Enjoy!!!!