Black-Eyed Peas With Collard Greens and Turnips

Black-Eyed Peas With Collard Greens and Turnips

3 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    9 h 10 m
veganbaby
Recipe by  veganbaby

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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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Reviews (3)

Rate This Recipe
oxies6
0

oxies6

Yum! And so good for me. I added a bit of salt.

steph84106
0

steph84106

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 made the balsamic vinaigrette at home so Yum!

sueb
0

sueb

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!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 233 cal
  • 12%
  • Fat
  • 8.6 g
  • 13%
  • Carbs
  • 30.9 g
  • 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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