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."
photo by Jonathan Melendez
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1⁄4 teaspoon crushed red pepper flakes
- 2 smoked ham hocks
- 1 cup dried black-eyed peas
- 4 cups collard greens, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups chicken stock
- 2 bay leaves
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon liquid smoke
- 2 tablespoons apple cider vinegar
- 3 -4 dashes hot sauce
directions
- 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.
Questions & Replies
-
What would you use instead of ham hocks to make this a vegetarian dish? Southern vegetarians need their luck on new years too. -
Do you add whole ham hicks or diced them up? Marine1 -
My Hot Pot is 3 at. Looks like this recipe may fit that size. What do you think?
-
I was excited to see the collard greens recipe for my son and my daughter for Christmas eve until I saw the ham hocks and chicken stock, since they are strict vegetarians, Any idea of what to use instead, or if the result would be any good without them?
Reviews
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nc
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My husband and I did not care for this. Could have been the thyme or the vinegar but it did not have the real southern taste I was looking for.
RECIPE SUBMITTED BY
Jonathan Melendez
North Hollywood, California
Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.
