- 1 cup dried black-eyed peas
- 4 cups water, or as needed to cover
- 1 tablespoon soy margarine
- 1 turnip, peeled and chopped
- 1 bunch collard greens, chopped
- 2 cloves garlic, minced
- 2 tomatoes, chopped
- 1 tablespoon balsamic vinaigrette salad dressing
- 1 tablespoon olive oil (optional)
- Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- In a large pot, cover black-eyed peas with fresh water. Bring to a boil over high heat, then reduce the heat to medium-low; cover and simmer until peas are tender, 40 to 60 minutes. Drain.
- Heat soy margarine in a skillet over medium heat. Add turnip and collard greens; cook for 2 minutes.
- Stir black-eyed peas, garlic, and tomatoes into collard mixture; cook and stir until collards are tender, about 5 minutes.
- Season with balsamic vinaigrette and olive oil.
04/23/2018
recipepes.com
Black-Eyed Peas With Collard Greens and Turnips, recipe
PT15M
PT1H
5
455 calories