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Tuesday, September 29, 2015

Black-eyed Peas With Collard Greens And Turnips

Ingredients

  • Servings: 4
  • 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)

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 9 hrs 10 mins

  • 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.

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