Black-Eyed Peas With Collard Greens and Turnips The Best Recipes

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Black-Eyed Peas With Collard Greens and Turnips

"Just a recipe I came up with on a whim. I serve mine with brown rice."

Ingredients :

• 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)

Instructions :

Prep : 20M	Cook : 4M	Ready in : 9H10M

• 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.

Notes :

• Editor's Note:
• If desired, bring the black-eyed peas and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour.

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