Sprig Originals's kitchen / Pressure Cooker Collard Greens & Black-Eyed Peas with Smoked Ham Hock
Pressure Cooker Collard Greens & Black-Eyed Peas with Smoked Ham Hock
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
A whole Sunday-supper pot of Southern greens and creamy black-eyed peas in about an hour, with no soaking and no all-day simmer. Dried peas, a smoked ham hock and a big bunch of collards all go in together for one pressure cycle, and they come out silky and smoky in a rich pot of potlikker. Ladle it into bowls with cornbread, or spoon it beside roast chicken.
Ingredients
- 1 tbsp vegetable oil
- 1 large yellow onion, diced
- 4 cloves garlic, sliced
- 1 smoked ham hock (about 1 lb)
- 1 cup dried black-eyed peas, rinsed (no soaking)
- 4 cups low-sodium chicken broth
- 1/2 tsp crushed red pepper flakes
- 1 tsp kosher salt, plus more to finish
- 1 lb collard greens (1 large bunch), stems removed, leaves chopped
- 2 tbsp apple cider vinegar
Instructions
- Set the Instant Pot to Sauté (normal). Add the oil, then the onion, and cook 4 minutes, stirring, until softened at the edges. Add the garlic and cook 30 seconds until fragrant, then press Cancel.
- Nestle in the ham hock and add the black-eyed peas, chicken broth, red pepper flakes and 1/2 teaspoon of the salt. Stir once and scrape the bottom of the pot clean.
- Pile all the chopped collards on top and press them down firmly with your hands or a spoon — they should sit below the max fill line and be mostly in the liquid. Do not stir the greens in.
- Lock the lid, set the valve to Sealing, and cook on High Pressure (Pressure Cook/Manual) for 25 minutes. It will take 12 to 15 minutes to come up to pressure.
- When the cycle ends, let the pressure release naturally for 15 minutes, then turn the valve to Venting to release the rest. Open the lid away from your face.
- Lift out the ham hock to a board. Pull the meat off the bone in shreds, discarding skin, fat and bone, and stir the meat back in along with the apple cider vinegar. Stir everything together, taste, and add the remaining 1/2 teaspoon salt or more as needed. Serve in bowls with plenty of the potlikker.
Chef's tips
- Add the vinegar only at the end — acid stirred in before pressure cooking keeps dried beans firm no matter how long you cook them.
- Dried peas that have been in the cupboard a long time can stay chalky. If they aren't creamy, lock the lid and pressure cook 5 minutes more with a quick release.
- Ham hocks vary a lot in saltiness, so hold back on salt until the meat is shredded in and you've tasted the broth.
- No ham hock? A 6 oz chunk of smoked turkey leg or 4 slices of thick-cut bacon, browned during the sauté step, gives the same smoky backbone.
Nutrition (per serving, estimated)
280calories
23gprotein
25gcarbs
10gfat
Estimates only — values vary with brands and portions.
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