Indulge in the rich and comforting flavors of our Southern Collard Green Potato Stew. This hearty stew combines tender potatoes, vibrant collard greens, and savory spices, creating a dish that’s both nourishing and satisfying. Perfect for chilly days or when you’re craving a taste of Southern comfort, this stew is easy to prepare and full of bold flavors.
In our home, this Southern Collard Green Potato Stew has become a beloved recipe that brings warmth to our dinner table. My husband and kids eagerly anticipate the nights when the fragrant aroma of this stew fills the kitchen. I vividly recall the first time I made it; we all gathered around, savoring each bite of this comforting dish. It’s now a staple in our family, making every meal feel like a cozy, Southern feast.
Why This Southern Collard Green Potato Stew
- Hearty and Nourishing: Packed with nutritious collard greens, potatoes, and black-eyed peas, this stew is a wholesome meal in itself.
- Bold Southern Flavors: A blend of spices and herbs, along with a hint of liquid smoke, gives this stew its distinct, rich flavor.
- Versatile Cooking Methods: Easily adaptable for both Instant Pot and stovetop cooking, making it convenient for any kitchen setup.
- Perfect for Meal Prep: This stew tastes even better the next day, making it an ideal dish for meal prepping and leftovers.
Ingredients:
- Vegetables:
- 1 1/3 cups (200 grams / 7 oz) yellow onions, small diced (1 large onion)
- ½ cup (120 grams / 4.2 oz) celery, small diced (3 celery ribs)
- 1 cup (150 grams / 5.3 oz) diced green bell peppers
- 1 tablespoon (15 grams / 0.53 oz) minced garlic
- 4 cups (600 grams / 21.2 oz) diced red-skinned potatoes, unpeeled, small diced
- Liquids:
- 1 (14 oz / 400 grams) can petite diced tomatoes
- 1 cup (240 ml / 8.1 fl oz) vegetable broth
- 3 cups (720 ml / 24.3 fl oz) water (or broth)
- 1 ½ teaspoons (7.5 ml / 0.26 fl oz) liquid smoke
- Canned Goods:
- 1 (15 oz / 425 grams) can black-eyed peas, drained and rinsed
- Greens:
- 7 to 8 cups (about 200 grams / 7 oz) collard greens, chopped
- Spices/Herbs:
- 1 ¼ teaspoon (6.25 grams / 0.22 oz) garlic powder
- 1 ¼ teaspoon (6.25 grams / 0.22 oz) onion powder
- 2 tablespoons (12 grams / 0.42 oz) dried minced onion flakes
- 1 ½ teaspoons (3.75 grams / 0.13 oz) dried crushed thyme leaves
- 2 bay leaves
- 1 ½ teaspoon (7.5 grams / 0.26 oz) smoked paprika
- ½ teaspoon (2.5 grams / 0.09 oz) sweet paprika
- 1 teaspoon (5 grams / 0.18 oz) dried oregano
- ¼ teaspoon (1.25 grams / 0.04 oz) dried dill weed
- 1 teaspoon (5 grams / 0.18 oz) sea salt (to taste)
- 1/8 teaspoon (0.625 grams / 0.02 oz) black pepper (to taste)
- Other Ingredients:
- 2 tablespoons (30 ml / 1 fl oz) hot sauce
- ¼ teaspoon (1.25 grams / 0.04 oz) cayenne pepper (to taste)
- Optional Garnishes:
- Splash of apple cider vinegar
- Additional hot sauce
- Freshly chopped parsley
Directions:
Instant Pot Instructions:
- Prepare Spice/Herb Mix: In a small bowl, combine all Spice/Herb Ingredients except the cayenne pepper. Set aside the bay leaves.
- Sauté Vegetables: Set the Instant Pot to Sauté (high) mode. Add yellow onion, celery, and green bell peppers. Sauté for 5-7 minutes until veggies start to soften. Add garlic and the Spice/Herb mix (excluding bay leaves), stirring constantly for one minute.
- Add Potatoes and Liquids: Add diced potatoes, stirring to coat them with spices. Add remaining ingredients except for collard greens, bay leaves, cayenne pepper, and hot sauce. Stir well to combine.
- Add Greens and Cook: Add bay leaves and collard greens, pressing the potatoes down under the liquid. Some collards may stick out but will soften during cooking. Cancel Sauté mode, set to Manual Pressure High for 5 minutes. After cooking, let it naturally release for 4 minutes, then Quick Release.
- Finish and Serve: Remove bay leaves, stir in hot sauce and cayenne pepper. Taste and adjust seasonings as needed. Let it sit for a few minutes for flavors to meld. Serve with chopped parsley, apple cider vinegar, and additional hot sauce if desired.
Stove Top Instructions:
- Prepare Spice/Herb Mix: In a small bowl, combine all Spice/Herb Ingredients except the cayenne pepper. Set aside the bay leaves.
- Sauté Vegetables: In a large Dutch oven or stock pot, sauté yellow onion, celery, and green bell peppers for 5-7 minutes until veggies start to soften. Add garlic and the Spice/Herb mix (excluding bay leaves), stirring constantly for one minute.
- Add Potatoes and Liquids: Add diced potatoes, stirring to coat them with spices. Add remaining ingredients except for collard greens, bay leaves, cayenne pepper, and hot sauce. Stir well to combine. Add bay leaves and collard greens, pressing the potatoes down under the liquid.
- Simmer: Bring mixture to a boil, then lower to a simmer. Cover and simmer for about 20 minutes or until potatoes are tender.
- Finish and Serve: Remove bay leaves, stir in hot sauce and cayenne pepper. Taste and adjust seasonings as needed. Let it sit for a few minutes for flavors to meld. Serve with chopped parsley, apple cider vinegar, and additional hot sauce if desired.
Notes:
- Broth Variations: Use vegetable broth for a richer flavor. Adjust the liquid amount based on your preference for stew thickness.
- Collard Greens: Fresh collard greens work best, but you can use pre-chopped or frozen collards in a pinch.
- Spice Levels: Adjust cayenne pepper and hot sauce to control the spice level to your liking.
- Garnishes: A splash of apple cider vinegar adds a nice tang, while freshly chopped parsley brings a fresh, vibrant touch to the dish.
