Black-Eyed Peas With Collard Greens and Turnips The Best Recipes

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Black-Eyed Peas With Collard Greens and Turnips

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

Ingredients :

1 cup dried black-eyed peas
4 cups water, or as needed to cowl
1 tablespoon soy margarine
1 turnip, peeled and chopped
1 bunch collard vegetables, chopped
2 cloves garlic, minced
2 tomatoes, chopped
1 tablespoon balsamic French dressing salad dressing
1 tablespoon olive oil (optionally available)

Instructions :

Prep : 20M	Cook : 4M	Ready in : 9H10M

Place black-eyed peas into a large field and cover with several inches of cool water; permit stand 8 hours to in a single day. Drain and rinse.
In a large pot, cover black-eyed peas with sparkling water. Bring to a boil over excessive heat, then reduce the heat to medium-low; cowl and simmer till peas are gentle, 40 to 60 minutes. Drain.
Heat soy margarine in a skillet over medium warmness. Add turnip and collard greens; cook dinner for two mins.
Stir black-eyed peas, garlic, and tomatoes into collard mixture; cook and stir till collards are soft, approximately 5 minutes.
Season with balsamic French dressing and olive oil.

Notes :

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

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