For supper on New Year's Day I decided to make a typical Southern dish of black eyed peas and greens and I came up with a recipe that is high in micronutrients. I love creating recipes so this was fun! My kids will eat just about anything but I do make it appealing to them and in turn the average person should like it too! I made this dish in my 6 quart pressure cooker but the recipe would work well in a 5 or 6 quart slow cooker. The nice thing is black eyed peas do not need to be soaked and cook up fast. So this could be a quick meal in the pressure cooker or something to put in the slow cooker in the morning.
First, I started with a pound of dried black eyed peas and placed those first in the bottom of the pressure cooker. Then I added 2 TBS chicken like seasoning, 2 tsp dried basil, 2 tsp dried oregano, 1 TBS parsley, 1 tsp sea salt on top of the black eyed peas.
Add 1 TBS fresh garlic (about 3-4 cloves minced), 1 large onion chopped, 2 sweet potatoes chopped, 3 carrots chopped and 3 stalks of celery diced and add to the top of the black eyed peas and seasonings.
Then I took 2 pounds of fresh collard greens and ripped the leaves from the stalks and ripped the leaved into medium size pieces and put on top of the chopped vegetables. I decided after I ripped the leaves in pieces that it would have been easier to just take my large butcher knife and chop it up that way but live and learn. I love cooking but it is nice when it is healthy, quick and easy! Then I added water just below the greens in the pressure cooker. Bring the pressure cooker up to pressure and cook for 8 minutes at pressure. Turn off heat after timer goes off and allow pressure cooker to drop pressure before opening.
**If using a slow cooker add water to just above the greens. And cook for 4 hours on high or 6 hours on low or until greens and black eyed peas are to desired tenderness.
It made the whole place smell amazing!
I decided after trying it that is needed to be sprinkled with dried cayenne pepper and I added nutritional yeast to all of ours too. It was very tasty! And very easy and very cheap to make which is a win, win!
Black Eyed Peas & Collard Green Stew
1 lb black eyed peas
2 TBS chicken like seasoning
2 tsp dried basil
2 tsp dried oregano
1 TBS parsley
1 tsp sea salt
1 TBS fresh garlic, minced (about 3-4 cloves)
1 large onion, chopped
2 sweet potatoes, peeled and chopped
3 carrots, peeled and chopped
3 celery stalks, diced
2 lbs fresh collard greens, stalks removed and chopped
Wash and sort black eyed peas and place in the bottom of the pressure cooker (or slow cooker if using).
Add the seasonings on top of the black eyed peas.
Add the cut up vegetables on top of the seasonings.
Add the chopped up collard greens to the very top.
Add enough water to just below the greens (if using a slow cooker add water to just above the greens.
Bring the pressure cooker to pressure and cook for 8 minutes. Turn off heat and allow the pressure to drop before removing the top. (If using a slow cooker cook for 4 hours on high or 6 hours on low or until peas and greens are to desired tenderness).