Loving all things collard greens, and this hearty dish is packed full of those beautiful, nourishing greens. Incredible flavor, this Southern Collard Green Potato Stew is healthy comfort food with a BIG hug.  Completely delicious, tender collard greens, hearty potatoes, tasty black-eyed peas all covered in a smoky broth that is seasoned just right. Instant pot and stove top directions make it perfectly versatile.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi there, Ameera here!

Our garden is bursting with collard greens! We absolutely love them!  If you’ve never tried them before, then take the leap and give them a try. You won’t be sorry!

Southern collard greens are a signature southern soul food dish. Try saying that 3 times fast!  LOL

WFPB It

Of course, if you have had authentic Southern Collard Greens, then you know the WFPB version is not going to taste the same as an authentic version; however, it is still very delicious, hearty, and comforting!

We once had someone give us a really hard time over several of our vegan versions of Southern foods as they are not “authentic” (no meat, no oil, etc.) and therefore they felt our dishes were not deserving of the title “Southern.”

Let the record show that we are not saying our healthy plant-based version is authentic, we are just using the name “Southern,” so folks can relate to the Southern dish that we have veganized/WFPBed.  😛

Many apologies to the omnivorous Southerners who accidentally come across our WFPB blog, and are unhappy with healthy versions of their favorite foods. *heavy sigh*  Can’t we all just get along?  😛

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Growing Collards

Every year we plant several rows of collard greens. They are so beautiful, like big green fans. Plus, they yield a ton of leaves. It’s the plant the keeps on giving! Perfect in stews, sautéed, and wraps.

Don’t forget to strip out the hard center vein before cooking them, it will make for a much more pleasant eating experience.

Tasty Toppers

I love to put Frank’s RedHot Sauce on my collards, soooo good!  Dad likes to put a splash of apple cider vinegar on his. Mom likes to use both!  How do you like your collards?

Cooking Method

We’ve included both Instant Pot and Stove Top instructions for your convenience. I loved using the Instant Pot simply because it made the collard greens super tender in a short amount of time. I really enjoy using our Instant Pot on dishes like this.

I’ll let Mom tell you more.

Hi! Robin here.

Love me some collards!  We devoured this yummy stew; and we were quickly up and fighting over the leftovers.  TP109 always calls dibs anytime we make collards. He even calls dibs even before we make them, so unfair!  It’s like he is anticipating that we plan to make them (even in the winter) and is already calls dibs. LOL

He likes to douse his with a healthy dose of apple cider vinegar. I like to do the same, but I love a nice drizzle of hot sauce too! The combination is amazing!

We hope you give this recipe a try!  If you try this comforting dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Instant Pot or Ceramic/Enamel Lined Dutch Oven or similarly large stock pot with a tight-fitting lid.

Southern Collard Green Potato Stew

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minute
• Cook Time: 40 Minutes
• Total Time: 55 Minutes
• Yield: 4-5 Servings 1x
• Category: Stew
• Method: Stovetop, Instant Pot
• Cuisine: Southern

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Description

Loving all things collard greens, and this hearty dish is packed full of those beautiful, nourishing greens. Incredible flavor, this Southern Collard Green Potato Stew is healthy comfort food with a BIG hug.  Completely delicious, tender collard greens, hearty potatoes, tasty black-eyed peas all covered in a smoky broth that is seasoned just right. Instant pot and stove top directions make it perfectly versatile.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

Scale 1x2x3x

• 1 1/3 cups yellow onions, small dice (1 large yellow onion)
• ½ cup celery, small dice (3 celery ribs)
• 1 cup diced green bell peppers
• 1 Tablespoon minced garlic
• 4 cups diced red skinned potatoes, unpeeled, small dice
• 1 – [ 14 oz. can ] petite diced tomatoes
• 1 cup vegetable broth *
• 3 cups water (or broth)
• 1 ½ teaspoons liquid smoke
• 1 – [ 15 oz. can ] black-eyed peas, drained and rinsed
• 7 to 8 cups collard greens, chopped *

Spice/Herb Ingredients:

• 1 ¼ teaspoon garlic powder
• 1 ¼ teaspoon onion powder
• 2 Tablespoons dried minced onion flakes
• 1 ½ teaspoons dried crushed thyme leaves * (+/-)
• 2 bay leaves
• 1 ½ teaspoon smoked paprika
• ½ teaspoon sweet paprika
• 1 teaspoon dried oregano
• ¼ teaspoon dried dill weed
• 1 teaspoon sea salt (+/-) *
• 1/8 teaspoon black pepper (+/-)

Other Ingredients:

• 2 Tablespoons hot sauce *
• ¼ teaspoon cayenne pepper *

Other Optional Ingredients:

• Splash apple cider vinegar
• Hot sauce
• Freshly chopped parsley

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Instructions

Instant Pot Instructions

1. Place the Spice/Herb Ingredients except the cayenne pepper in a small bowl, mix well, set aside. Note:  Keep the bay leaves separate.
2. Prepare all the veggies, set aside.
3. Set the Instant Pot to Sauté (high) mode, then add the yellow onion, celery, and green bell peppers, sauté for 5 to 7 minutes until the veggies start to soften. Then add the garlic and the Spice/Herb mix (except the bay leaves), stirring constantly for one minute. Next add the diced potatoes, stirring constantly to coat the potatoes with the spices. Then add all the remaining ingredients except the collard greens, bay leaves, cayenne pepper, and hot sauce, stir well to combine.
4. Then add the bay leaves and collard greens. Try to press the potatoes down under the liquid. Don’t worry if the collards stick out of the liquid somewhat, they will soften and fall into the liquid as the pressure builds inside the Instant Pot.
5. Press Cancel on the Sauté mode, then set the Instant Pot to Manual Pressure High for 5 minutes. When finished, press Cancel and allow to sit (Natural Release) for 4 minutes, then do a Quick Release. Unplug the Instant Pot.
6. Once all the pressure is released (red button drops), carefully remove the lid, pull out the bay leaves and discard, then stir in hot sauce and cayenne pepper, allow to sit for a few minutes. Taste test the flavors and add any additional seasoning at this time, stir to combine, allow to sit for a few minutes for the flavors to marry.  Serve topped with chopped parsley, a splash of apple cider vinegar and/or some hot sauce.

Stove Top Instructions

1. Place the Spice/Herb Ingredients except the cayenne pepper in a small bowl, mix well, set aside.
2. Prepare all the veggies, set aside.
3. In a ceramic/enamel lined Dutch oven or similarly large stock pot, add the yellow onion, celery, and green bell peppers, sauté for 5 to 7 minutes until the veggies start to soften. Then add the garlic and the Spice/Herb mix (except the bay leaves), stirring constantly for one minute. Next add the diced potatoes, stirring constantly to coat the potatoes with the spices. Then add all the remaining ingredients except the collard greens, bay leaves, cayenne pepper and hot sauce, stir well to combine.  Add the bay leaves and collard greens. Try to press the potatoes down under the liquid.  Don’t worry if the collards stick out of the liquid somewhat, they will soften and fall into the liquid as it cooks.
4. Bring the mixture to a boil, then immediately lower to a simmer, cover with a lid. Simmer for approximately 20 minutes or until the potatoes are tender.
5. Once the potatoes are tender, remove the lid, pull out the bay leaves and discard, then stir in the cayenne pepper and hot sauce. Taste test the flavors and add any additional seasoning at this time, stir to combine, allow a few minutes for the flavors to marry. Serve topped with chopped parsley, a splash of apple cider vinegar and/or some hot sauce.

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Notes

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Dried Crushed Thyme Leaves:  We use Penzeys French Thyme.  It has amazing flavor.  If you can’t find dried crushed thyme leaves, you can use ground thyme, but use half the amount.

*Cayenne Pepper:  You may wish to adjust the cayenne pepper if you have small children, or add a pinch, then taste test at the end of the dish to ramp up as needed.

*Collard Greens:  We used about 14 medium-sized collard green leaves.  You can use less or add more if you like.  Cut the tough center vein out of the collard greens. Cut them in about 3-inch squares or strips.  We like to cut them in long 1-inch strips, then cut the strips into 3rds.  They end up approx. 1 inch in width by 3 inches in length.

*Hot Sauce:  We used Frank’s RedHot Original Hot Sauce.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4-5

*Storage:  Refrigerate and use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.