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 caloriescarbohydrate: 30.9 gcholesterol: : -fat: 8.6 gfiber: 7.7 gprotein: 11.2 gsaturatedFat: 1.3 gservingSize: -sodium: 142.4 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Black-Eyed Peas With Collard Greens and Turnips
Directions
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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.