Name: Black-Eyed Peas and Greens for the Instant Pot or Pressure Cooker
Yield: Serves 6
Ingredients: 1 tsp (5 ml) oil (or *dry sauté or add a little water/vegetable broth); 1 medium to large onion, thinly sliced; 3 cloves garlic, minced; 1 cup (149 g) diced red pepper; 1 small jalapeño or other hot chile, minced; 2 tsp (4 g) smoked paprika; 1–2 tsp (3–5 g) chili powder; 1 1/2 cups (218 g) dried black-eyed peas, soaked overnight and drained; 4 dates, finely chopped; 1 1/2 cups (355 ml) water or vegetable broth, plus more as needed; 1 (15-oz [425-g]) can fire-roasted tomatoes with green chiles; 2 cups (32 g) chopped greens (such as kale, collards or Swiss chard); Salt to taste; Hot sauce such as Tabasco or Texas Pete

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Photo by Kathy Hester

Don’t just reserve black-eyed peas for New Year’s luck. The combination of sweet, smoky and hot and the freshness of the greens is delicious any time of the year. This recipe is from my friend, Jill Nussinow, or as you may know her, the Veggie Queen.

Recipe notes

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