Instant Pot Collard Greens Black Eyed Peas Food
INSTANT POT COLLARD GREENS & BLACK-EYED PEAS
A great side dish that pairs well with so many different recipes. You'll want to make it again and again, trust me.
Provided by Jonathan Melendez
Categories Collard Greens
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Set a 6-quart or larger Instant Pot to sauté. Once hot, add the oil, onions, garlic and crushed red pepper flakes. Cook until softened, about 3 minutes. Add the ham hocks and sauté for another minute. Turn off the machine and stir in the black eyed peas, collard greens, salt, pepper, chicken stock, bay leaves, thyme, and liquid smoke.
- Lock the lid in place, making sure the valve is set to seal, and pressure cook on high for 25 minutes. Allow the machine to natural release for 10 minutes before manually releasing any residual steam.
- Carefully open the lid and stir in the vinegar and hot sauce. Give it a taste and adjust seasoning accordingly. Discard the ham hock bones and serve immediately.
Nutrition Facts : Calories 138.8, Fat 3, SaturatedFat 0.6, Cholesterol 1.8, Sodium 396.6, Carbohydrate 20.9, Fiber 5.2, Sugar 3.2, Protein 8.7
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- Wash and dry your collard greens thoroughly and chop into large bite sized pieces with the stems on. Alternatively, you could purchase a bag of pre-chopped collard greens to save time.
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- Sort through the black-eyed peas, removing any debris or broken peas. Put the peas in a fine mesh strainer and rinse with cold water.
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- Stir the rinsed and sorted peas into the pot with the collards, sprinkle with 1 teaspoon of salt, and then pour in 6 cups of water. Stir and shift things around to make sure all the black-eyed peas are submerged below the water line. (The greens can be above the water, if you need them to be – they’ll cook fine either way. But the peas should be submerged.)
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