Recipe By veganbaby
Published Apr 4th
Prep 20m Cook 50m Additional 8h Ready In 9h 10m
Servings 4 servings Calories 233.5

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

Recipe Ingredients

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

Cooking Directions

  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.

Nutrition Facts

  • Calories 233.5
  • Carbohydrate 30.9 g
  • Fat 8.6 g
  • Fiber 7.7 g
  • Protein 11.2 g
  • Saturated Fat 1.3 g
  • Sodium 142.4 mg
  • Sugar 3.6 g

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Chef's Notes

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.


  1. Wonderful dish...serve over white rice is a nice touch...
  2. Added some soy sausage chopped up fine. Great side dish. Next day even better in wrap sandwich lunch. Young kids liked it
  3. 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 tomatoes added great flavor over store bought.
  4. Healthy but pretty blah. Definitely needs the vinegar and oil.
  5. 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 ones. I also used potatoes instead of turnips because I had no turnips. (I used what I had in the - Read more ...
  6. Yum! And so good for me. I added a bit of salt.
  7. 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 made the balsamic vinaigrette at home so Yum!
  8. 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!