Black-Eyed Peas With Collard Greens and Turnips recipe

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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

Nutrition Info

233.5 calories
carbohydrate: 30.9 g
cholesterol: : -
fat: 8.6 g
fiber: 7.7 g
protein: 11.2 g
saturatedFat: 1.3 g
servingSize: -
sodium: 142.4 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Heat soy margarine in a skillet over medium heat. Add turnip and collard greens, cook for 2 minutes.

  4. Stir black-eyed peas, garlic, and tomatoes into collard mixture, cook and stir until collards are tender, about 5 minutes.

  5. Season with balsamic vinaigrette and olive oil.

Recipe Yield

4 servings

Recipe Note

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

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