This is my one-and-only collards recipe. A great way to ring in the new year in Southern style, or to use up CSA collards. Pairs nicely with cornbread.
| Ingredients | Step |
|---|---|
| 1 onion, diced oil |
Saute in Instant Pot. |
| 3 cloves garlic, minced | Add garlic toward end of sauteeing. |
| 1⅓ c. dry blackeyed peas (rinsed) 4 c. vegetable broth |
Stir in. |
| 2 t. smoked paprika 2 dried bay leaves (1 if fresh) ½ t. black pepper 1 T soy sauce 1 dash liquid smoke (3 is too many) 1 T. apple cider vinegar / red wine vinegar 2 T. tomato paste 1 T. brown sugar (optional) |
Incorporate some or all of these spices. |
| 1-2 bunches collards, trimmed and chopped into bite-sized pieces | Lay on top of beans-and-broth mixture (don't stir — we want the beans submerged and the collards on top). |
| Pressure cook on high for 16 minutes, then natural release for 10 minutes. Remove bay leaves, stir, taste, and season with salt and other seasonings. |
Draws on: Kristen Chidsey and Minimalist Baker