Blackeyed Peas & Collard Greens Mixed

If you had to be one of God’s strongest warriors and last year turned you every which way but loose, start the new year in peace & prosperity with my Blackeyed Peas & Collard Greens…mixed! #LetsVibe

Do you say blackeyed or black eye peas? Either way, this southern classic has traditionally been made to start the new year. With peace…for the peas, and prosperity…for the greens.

I’m switching it up and combining both in one pot and listen… Serve this over some rice with cast iron skillet cornbread on the side? I’m not even gone hold you!

Make this recipe this week…or risk your new year being in shambles!

And just like that…It’s too easy! Save, share, and cook with me!

Ingredients

1 lb blackeyed peas, dry

1 bunch collard greens, chopped

Sauté

1/2 stick butter

1 Tbsp avocado oil

4 ribs celery

1 green bell pepper

1/2 yellow onion

Seasoning Blend

1 tablespoon sea salt

1/2 teaspoon black pepper

1 tablespoon seasoned salt

2 tablespoons chicken bouillon

1/4 teaspoon white pepper

1 teaspoon cajun seasoning

1 tablespoon granulated onion

1 tablespoon granulated garlic

1/2 teaspoon paprika

1 tablespoon brown sugar

Broth

8 cups chicken broth

1 tablespoon worcestershire sauce

1/2 lb smoked turkey drumsticks

3 bay leaves

3 sprigs fresh thyme

Instructions

Blend celery, green bell pepper, and yellow onion with 1 cup chicken broth in high powered blender then set aside.

Set the InstantPot to "Sauté" mode. Add butter and avocado oil.

Sauté blended celery, green bell pepper, and yellow onion mixture until cooked through, about 4-5 minutes.

Stir in sea salt, black pepper, seasoned salt, chicken bouillon, white pepper, Cajun seasoning, granulated onion, granulated garlic, paprika, and brown sugar.

Sauté for an additional 2 minutes.

Add dry, unsoaked blackeyed peas and chopped collard greens to the Instant Pot. Mix well with the sautéed vegetables and seasoning blend.

Pour in chicken broth and Worcestershire sauce. Add smoked turkey drums, bay leaves, and fresh thyme.

Secure the InstantPot lid and set it to "Pressure Cook" mode for 30 minutes.

Allow the InstantPot to naturally release pressure for 10 minutes before manually releasing any remaining pressure.

Carefully open the InstantPot and discard bay leaves and thyme sprigs.

Remove smoked turkey drums, separate the meat from the bones, and chop meat to small, even sized pieces before adding meat back into the pot.

Serve over fluffy white rice with hot sauce plus buttermilk cornbread on the side & enjoy!