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Southern Collard Green Potato Stew

Southern Collard Green Potato Stew

  • 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

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.


Scale

Ingredients

  • 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 cupwater (or broth)
  • 1 ½ teaspoonliquid 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 Tablespoondried minced onion flakes
  • 1 ½ teaspoondried 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

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.

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.