Black-Eyed Peas With Collard Greens and Turnips

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

INGRIDIENT

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)

DIRECTION

Step: 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.

Step: 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.

Step: 3

Heat soy margarine in a skillet over medium heat. Add turnip and

Step: 4

; cook for 2 minutes.

Step: 5

Stir black-eyed peas, garlic, and tomatoes into collard mixture; cook and stir until collards are tender, about 5 minutes.

Step: 6

Season with balsamic vinaigrette and olive oil.

NUTRITION FACT

Per Serving: 234 calories; protein 11.2g; carbohydrates 30.9g; fat 8.6g; sodium 142.4mg.

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