Black-Eyed Peas With Collard Greens and Turnips Recipe

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.

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.

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

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

Season with balsamic vinaigrette and olive oil.