Happy New Year - Greens & Black Eyed Peas

Happy New Year!  If you are anywhere near the Southeast, you've probably heard of eating Hoppin John and Collard Greens. It's an age old tradition to welcome in the new year and I've eaten it on New Year's Day for as long as I can remember. Here is my quick and easy take on a classic favorite.

Note: The "quick and easy" portion of this recipe is courtesy of my mother, who gave me a Fagor Pressure Cooker for Christmas. If you don't have one, this recipe is still do-able. Heck, you could even use canned black eyed peas if you want!

Ingredients:
1 cu dried black eyed peas (soaked overnight and drained)
3 cu veggie broth (you can use water and 1 T salt here if you'd like, but I had the broth on hand)

1 bunch collards, de stemmed and torn into bite sized pieces
1 T olive oil
1 t garlic
1 t salt
1 t South African smoke seasoning (I get mine from Trader Joe's, if you can't get it, substitute crushed with 1/2 t red pepper flake, fresh black pepper, or any other seasonings you like)

Super Simple Pressure Cooker Directions:
In a nonstick skillet, heat the olive oil and garlic. Add the collards and seasonings and let cook on medium high for 5 - 10 minutes. You want a little brown on the edges of the greens and the greens should wilt nicely. In your pressure cooker, add the presoaked black eyed peas and veggie broth. Once collards have sauteed, add them to the pressure cooker. Follow pressure cooker directions to cook at high pressure for 10 minutes. Allow to naturally release pressure for another 10 minutes. (If you don't have a pressure cooker, simmer beans and broth for 1.5 hours).

Look at all that pot liquor! I love serving this over brown jasmine rice with a side of vegan cornbread!

What are your New Year's food Traditions?