Black-eyed Peas With Collard Greens And Turnips

Ingredients

• Servings: 4
• 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)

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 9 hrs 10 mins


• 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.