Black-Eyed Peas With Collard Greens And Turnips

1. 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. 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. 3

   Heat soy margarine in a skillet over medium heat. Add turnip and collard greens; cook for 2 minutes.

4. 4

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

5. 5

   Season with balsamic vinaigrette and olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.