Description
Discover how to make a hearty Southern collard green potato stew with this easy recipe. Warm, comforting, and perfect for a cozy dinner night.
Ingredients
- 1 1/3 cups (320 ml) yellow onions, small dice (1 large yellow onion)
- 1/2 cup (120 ml) celery, small dice (3 celery ribs)
- 1 cup (240 ml) diced green bell peppers
- 1 Tablespoon (15 ml) minced garlic
- 4 cups (960 ml) diced red skinned potatoes, unpeeled, small dice
- 1 – [ 14 oz (397 g). can ] petite diced tomatoes
- 1 cup (240 ml) vegetable broth *
- 3 cups (720 ml) water (or broth)
- 1 1/2 teaspoons (8 ml) liquid smoke
- 1 – [ 15 oz (425 g). can ] black-eyed peas, drained and rinsed
- 7 to 8 cups (1800 ml) collard greens, chopped *
- 1 1/4 teaspoon (6 ml) garlic powder
- 1 1/4 teaspoon (6 ml) onion powder
- 2 Tablespoons (30 ml) dried minced onion flakes
- 1 1/2 teaspoons (8 ml) dried crushed thyme leaves * (+/-)
- 2 bay leaves
- 1 1/2 teaspoons (8 ml) smoked paprika
- 1/2 teaspoon (3 ml) sweet paprika
- 1 teaspoon (5 ml) dried oregano
- 1/4 teaspoon (1 ml) dried dill weed
- 1 teaspoon (5 ml) sea salt (+/-) *
- 1/8 teaspoon (1 ml) black pepper (+/-)
- 2 Tablespoons (30 ml) hot sauce *
- 1/4 teaspoon (1 ml) cayenne pepper *
- Splash apple cider vinegar
- Hot sauce
- Freshly chopped parsley
Instructions
- Mix all the Spice/Herb Ingredients, excluding the cayenne pepper, in a small bowl. Set it aside. Note: Keep the bay leaves separate.
- Prepare all the vegetables and set them aside.
- Switch the Instant Pot to the Sauté mode on high, and toss in the yellow onion, celery, and green bell peppers. Cook them for 5 to 7 minutes until they begin to soften. Add in the garlic and the pre-mixed Spice/Herb blend (keeping the bay leaves out), stirring constantly for about a minute. Then, introduce the diced potatoes, making sure they are well-coated with the spices. Add the rest of the ingredients, except the collard greens, bay leaves, cayenne pepper, and hot sauce, and mix thoroughly.
- Introduce the bay leaves and collard greens to the pot. Push the potatoes down so they are submerged in the liquid as much as possible. If the collard greens aren’t fully submerged, don’t worry—they will soften and settle as the pressure increases in the Instant Pot.
- Cancel the Sauté mode, then adjust the Instant Pot to Manual Pressure High for 5 minutes. Once done, press Cancel and let it rest (Natural Release) for 4 minutes, then perform a Quick Release. Turn off the Instant Pot.
- After all the pressure has released (indicated by the red button dropping), carefully take off the lid. Remove the bay leaves and discard them. Stir in the hot sauce and cayenne pepper, and let it sit for a few minutes. Check the taste and adjust the seasoning if needed, stirring to combine. Let it rest for a few minutes to allow the flavors to blend. Serve with chopped parsley, a splash of apple cider vinegar, and/or some hot sauce.
- In a large Dutch oven or stockpot lined with ceramic/enamel, add the yellow onion, celery, and green bell peppers. Cook them for 5 to 7 minutes until they soften. Then, mix in the garlic and Spice/Herb blend (excluding the bay leaves), stirring continuously for one minute. Add the diced potatoes, stirring to coat them with spices. Incorporate the remaining ingredients, except for the collard greens, bay leaves, cayenne pepper, and hot sauce, and mix well. Add the bay leaves and collard greens, pressing the potatoes down into the liquid. Don’t worry if the collard greens rise above the liquid; they will soften as it cooks.
- Bring the mixture to a boil, then reduce it to a simmer and cover with a lid. Let it simmer for roughly 20 minutes or until the potatoes become tender.
- After the potatoes are tender, take off the lid, remove and discard the bay leaves, and stir in the cayenne pepper and hot sauce. Taste and adjust the seasoning if needed, stirring to blend. Allow a few minutes for the flavors to meld. Serve garnished with chopped parsley, a splash of apple cider vinegar, and/or some hot sauce.
Notes
- For a richer smoky taste, adjust the amount of liquid smoke to your liking.
- Adjust sea salt and black pepper to your taste preference.
- Add more hot sauce or cayenne pepper for extra spiciness.
