Instant Pot Instructions:

1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. Add all the Base Ingredients (except for the collard greens, diced potatoes, and baking soda) and Spice/Herb Mixinto the Instant Pot, stir well to combine. Then add the collard greens, diced potatoes, and baking soda, stir to mix.  Press the collards and potatoes down into the liquid.
3. Set the Instant Pot to Manual Pressure High for 9 minutes. When finished, press Cancel and then do a Quick Release.
4. Once all the pressure is released, carefully remove the lid, gently stir in the green beans.
5. Allow to rest for 5 minutes to allow the flavors to marry. Serve with a splash of apple cider vinegar or a drizzle of hot sauce.

Stove Top Instructions:

1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. In a large ceramic/enamel-lined pot or similar stock soup pot, add the diced onions, sauté over medium-high heat until the onions begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
3. Add the minced garlic, sauté for 30 seconds, then add all the remaining Base Ingredients (except for the collard greens, diced potatoes, and baking soda) and Spice/Herb Mix, stir well to combine. Bring the mixture to a boil, then lower to a low-boiling simmer, add the collard greens, diced potatoes, and baking soda, stir well to combine.  Press the collard greens and potatoes down into the liquid.
4. Simmer for 10 to 30 minutes (monitor carefully), stirring occasionally, simmer until the potatoes are perfectly tender.
5. Then add the green beans, simmer for several minutes, then taste test and adjust seasoning accordingly.
6. Remove from the stove and allow to sit for 5 minutes for the flavors to marry.