Instant Pot Black-Eyed Peas and Collard Greens

subheading: For The Collard Greens:

1 to 1.5 lbs of collard greens, rinsed thoroughly (they could have dirt on them), bottom stalks removed and cut into small pieces (kitchen shears work wonders for this)

Half a large white onion, diced

6 cloves of garlic, diced

½ lb (1 thick strip) of pork belly, fat padding removed and cut into small chunks

4 cups of Ham Broth (I used 4 tsp of Ham Better Than Bouillon + 4 cups of water - you can use chicken, beef or vegetable broth instead if you prefer, but Ham Broth is magical here)

½ tsp of kosher salt

A few dashes of Pepper Sauce, for topping when plated (optional and not the same as Tabasco sauce)

subheading: For The Black-Eyed Peas:

1 lb bag of dried black-eyed peas

3 cups of Chicken Broth ( I used 1 tbsp of Chicken Better Than Bouillon + 3 cups of water)

3 cups of Ham Broth (I used 1 tbsp of Ham Better Than Bouillon + 3 cups of water - you can use 6 cups of chicken broth instead if you don’t have the ham, but like with the collards, I assure you, this makes it so much more special)

Half a large white onion, diced

½ lb (1 thick strip) of pork belly, fat padding removed and cut into small chunks

Sweet (or hot if you want it spicy) Chow Chow, for topping when plated (optional - this is basically a southern-style relish)

Mayonnaise (We used Duke’s), for topping when plated (optional)

Directions at pressureluckcooking.com

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