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Black-eyed Peas with Collards and Turnips


1 cup dried black-eyed peas
4 cups water, or as needed to cover
1 tablespoon butter or soy margarine
1 turnip, peeled and chopped
1 bunch collard greens, chopped
2 cloves garlic, minced
1 tablespoon balsamic vinaigrette salad dressing
1 tablespoon olive oil


  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. In a large pot, cover black-eyed peas with fresh water.
  3. 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.
  4. Heat butter or soy margarine in a skillet over medium heat.
  5. Add turnip and collard greens; cook for 2 minutes.
  6. Stir black-eyed peas and garlic into collard mixture; cook and stir until collards are tender, about 5 minutes.
  7. Season with balsamic vinaigrette and olive oil.

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