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Black-Eyed Peas With Collard Greens and Turnips

Rated as 4.14 out of 5 Stars

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

9 h 10 m servings 233 cals
Original recipe yields 4 servings

Directions

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  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. 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. Heat soy margarine in a skillet over medium heat. Add turnip and collard greens; cook for 2 minutes.
  4. Stir black-eyed peas, garlic, and tomatoes into collard mixture; cook and stir until collards are tender, about 5 minutes.
  5. Season with balsamic vinaigrette and olive oil.

Footnotes

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

Nutrition Facts


Per Serving: 233 calories; 8.6 g fat; 30.9 g carbohydrates; 11.2 g protein; 0 mg cholesterol; 142 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Okay, I feel that I made this dish but i did change some things. I used canned black-eyed peas instead of dried, frozen greens instead of fresh, and grape tomatoes instead of the regular sized ...

Most helpful critical review

added 6 instead of 2 cloves, used some white wine and salt - also cooked it down a bit more and 1 T of chicken stock - also used the canned black eyed peas for a quicker dish and home grown to...

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Okay, I feel that I made this dish but i did change some things. I used canned black-eyed peas instead of dried, frozen greens instead of fresh, and grape tomatoes instead of the regular sized ...

I used potato instead of turnips (I had none)and it worked out well. I added smoked sea salt at the end of cooking. It was a quick and easy recipe and is super filling with brown rice. I also...

I used kale instead of collards. The combination of turnips and black eyed peas along with the greens is delicious! This is easy to make! Great recipe!

added 6 instead of 2 cloves, used some white wine and salt - also cooked it down a bit more and 1 T of chicken stock - also used the canned black eyed peas for a quicker dish and home grown to...

Healthy but pretty blah. Definitely, needs the vinegar and oil.

Yum! And so good for me. I added a bit of salt.