Black-Eyed Peas With Collard Greens and Turnips Popular Recipes

vams

Wednesday, 11 July 2018

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
four cups water, or as needed to cowl
1 tablespoon soy margarine
1 turnip, peeled and chopped
1 bunch collard veggies, chopped
2 cloves garlic, minced
2 tomatoes, chopped
1 tablespoon balsamic vinaigrette salad dressing
1 tablespoon olive oil (non-obligatory)

Instructions :

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

Place black-eyed peas right into a large field and cover with several inches of cool water; let stand eight hours to in a single day. Drain and rinse.
In a massive pot, cowl black-eyed peas with fresh water. Bring to a boil over high warmness, then lessen the warmth to medium-low; cowl and simmer until peas are soft, 40 to 60 minutes. Drain.
Heat soy margarine in a skillet over medium heat. Add turnip and collard vegetables; cook for 2 mins.
Stir black-eyed peas, garlic, and tomatoes into collard mixture; prepare dinner and stir until collards are gentle, about 5 mins.
Season with balsamic French dressing and olive oil.

Notes :

Editor's Note:
If desired, carry the black-eyed peas and water to a boil in a huge pot over high warmth. Once boiling, turn off the heat, cowl, and allow stand 1 hour.

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