1-First, sauté the onions, celery, and bell peppers in a large pot over medium heat until they soften, which takes about 5 minutes, to build a flavorful base.

2-Next, add the minced garlic and the spice blend, stirring everything together for another minute to let those aromas shine.

3-Then, toss in the diced red-skinned potatoes and coat them with the spice mix for even flavor distribution.

4-Stir in the petite diced tomatoes, vegetable broth, water or broth, liquid smoke, and black-eyed peas, bringing the mixture to a gentle simmer.

5-Add the chopped collard greens and bay leaves on top, then cover and cook. For stovetop, simmer for about 20 minutes or until the potatoes are tender. For Instant Pot, pressure cook on high for 5 minutes, followed by a natural release for 4 minutes, then quick release.

6-After cooking, discard the bay leaves, stir in the cayenne pepper and hot sauce, and adjust seasoning to taste before serving hot.