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).