1- In a large pot or Dutch oven, combine the diced onions, celery, green bell peppers, and minced garlic. Since this recipe is oil-free, you can sauté these vegetables over medium heat using a small amount of water or broth to prevent sticking. Cook until they begin to soften and become fragrant, about 5 minutes.

2- Add the spice blend to the sautéed vegetables. This includes the garlic powder, onion powder, dried minced onion flakes, crushed thyme, smoked paprika, sweet paprika, oregano, dill weed, sea salt, and black pepper. Stir well to coat the vegetables evenly and allow the spices to toast slightly, which helps release their aromatic oils.

3- Add the diced red-skinned potatoes to the pot, stirring to combine with the spiced vegetables. Allow them to cook for a few minutes, which helps develop their flavor and prevents them from becoming mushy later in the cooking process.

4- Pour in the can of petite diced tomatoes, vegetable broth, and water or broth. Stir everything together, ensuring the ingredients are well combined. The mixture should have a stew-like consistency with enough liquid to cover the potatoes and vegetables.

5- Add the drained and rinsed black-eyed peas and the chopped collard greens to the pot. Stir to distribute evenly throughout the stew. The collard greens will look voluminous at first but will cook down significantly.

6- Add the bay leaves to the pot and bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to medium-low.

7- Cover the pot and let the stew simmer for about 20 minutes until the potatoes are tender. Check occasionally and stir gently to prevent sticking. The collard greens should be wilted and tender, and the flavors should have melded together nicely.

8- Remove the bay leaves before serving. These have served their purpose of adding subtle flavor and should be discarded as they can be tough and unpleasant to eat.

9- Season with hot sauce and cayenne pepper to taste. Start with smaller amounts and add more as desired. Add a splash of apple cider vinegar for a bright note if desired.

10- Garnish with freshly chopped parsley and serve hot. This Southern collard green potato stew is delicious on its own or can be served with crusty bread, cornbread, or over cooked rice for a more substantial meal.

11- Follow the same preparation steps for vegetables and ingredients.

12- Add all ingredients to the Instant Pot, including the liquids and seasonings. You don’t need to sauté the vegetables first, though doing so can add extra depth of flavor.

13- Seal the lid and set to cook on high pressure for 5 minutes. This relatively short cooking time is sufficient because the ingredients will continue to cook during the natural release phase.

14- Allow for a natural pressure release (about 10-15 minutes) before opening the lid. This gradual release helps prevent the collard greens from becoming mushy and allows the flavors to meld.

15- Remove bay leaves and season with hot sauce, cayenne, vinegar, and parsley to taste before serving.