Black-Eyed Peas With Collard Greens and Turnips

Black-Eyed Peas With Collard Greens and Turnips

5
veganbaby 0

"Just a recipe I came up with on a whim. I serve mine with brown rice."

Ingredients

9 h 10 m {{adjustedServings}} servings 233 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Editor's Note:
  • If desired, bring the black-eyed peas and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour.
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Reviews

5
  1. 6 Ratings

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Okay, I feel that I made this dish but i did change some things. I used canned black-eyed peas instead of dried, frozen greens instead of fresh, and grape tomatoes instead of the regular sized ...

I used kale instead of collards. The combination of turnips and black eyed peas along with the greens is delicious! This is easy to make! Great recipe!

I used potato instead of turnips (I had none)and it worked out well. I added smoked sea salt at the end of cooking. It was a quick and easy recipe and is super filling with brown rice. I also...