Recipe by veganbaby
"Just a recipe I came up with on a whim. I serve mine with brown rice."
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dried black-eyed peas
water, or as needed to cover
turnip, peeled and chopped
collard greens, chopped
balsamic vinaigrette salad dressing
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 house.) This is really a good recipe! I followed your instructions except for the dried bean part. The vinaigrette dressing added just the right sweet and acid for the greens. I did add a little red pepper to mine because I like red pepper in greens but this was a super recipe without it! By the way, using the canned peas, my dish was done in about 20 minutes.
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!
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!
Healthy but pretty blah. Definitely, needs the vinegar and oil.
Yum! And so good for me. I added a bit of salt.
* Percent Daily Values are based on a 2,000 calorie diet.
Black-Eyed Peas With Collard Greens and Turnips
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 77
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