Smoky Black-Eyed Peas & Collard Greens

Instructions

1. Cook the beans: In an Instant Pot, pressure cook the beans, water, salt, bay leaves, and garlic on high 15 minutes; release after 10. Drain, saving the liquid. (Stovetop: simmer everything gently, uncovered, until just tender, keeping about an inch of water over the beans; drain and save the liquid. Canned: drain and rinse, and have 1 cup veggie broth ready.)
2. While the beans cook, make the gremolata, cornbread, and collards.
3. Collards: Trim the big stems and slice them thin; chop the leaves (shred or 1-inch pieces). Heat the oil in an extra-large skillet over medium. Add the garlic, chili flakes, and salt and stir until fragrant, about 1 minute. Add the stems and sauté 3 to 4 minutes, then add the leaves and gently wilt. For tender collards, add a splash of broth and cover a few minutes; for vibrant ones, keep them lightly cooked. Set aside.
4. Smoky beans: Wipe out the skillet and add the olive oil, onion, and garlic. Sauté until fragrant. Stir in the smoked paprika and allspice. Add the beans, ½ to 1 cup bean liquid (or broth), and salt. Keep them a little loose. Adjust seasoning — add cayenne for heat; if bland, they need salt.
5. Assemble: Scoop the black-eyed peas into a bowl, top with a hearty portion of greens, and dot with gremolata. Serve with cornbread.