Black-Eyed Peas With Collard Greens and Turnips Recipe

Black-Eyed Peas With Collard Greens and Turnips Recipe

  • 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)
  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.
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