Thanks to my trusty Instant Pot, this recipe is really easy. The time consuming part comes from soaking the peas overnight. I know, I know, why are you soaking peas when, hello, you have an Instant Pot. I scratched my head on this one, too, but finally figured out it’s probably because cooking the dried peas in the Instant Pot AND doing the rest of the recipe would add 30+ minutes. Doable, but much easier to just soak your peas overnight and go ahead with the recipe the next day. I also chose to buy a bunch of collards instead of the bag of already chopped. To save time, you can certainly use the bag, but I’m anti collard stems, so I prefer to chop them myself.

I had never used a smoked turkey leg in my cooking before. It really does add a nice, smoky flavor and was pretty cheap at my grocery store (under 5 bucks). I didn’t like having to deal with removing the meat and shredding it, so next year I think I’ll skip that step and use ham instead. That means using a veggie or chicken broth, since the first part of the recipe is making a broth from the smoked turkey leg. Really good, but I really hate dealing with meat on the bones. I’m a weirdo, I know.

Definitely a keeper recipe that I’ll make every year. It’s slightly brothy, but not enough to where I’d call it a soup. Just super good comforting food to start your year off right!

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