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Black-Eyed Peas With Collard Greens and Turnips Recipe

Recipe by: veganbaby

"Just a recipe I came up with on a whim. I serve mine with brown rice."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook50 m
  • Ready In9 h 10 m
  • 1Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
  • 2In 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.
  • 3Heat soy margarine in a skillet over medium heat. Add turnip and collard greens; cook for 2 minutes.
  • 4Stir black-eyed peas, garlic, and tomatoes into collard mixture; cook and stir until collards are tender, about 5 minutes.
  • 5Season with balsamic vinaigrette and olive oil.
Ingredients
  • 4 servings
  • 233 cals
  • 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)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    233
    12%
  • Fat:
    8.6
    13%
  • Carbs:
    30.9
    10%
  • Protein:
    11.2
    22%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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