Black-Eyed Peas With Collard Greens and Turnips |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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) |
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.
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