Black-Eyed Peas With Collard Greens and Turnips

Black-Eyed Peas With Collard Greens and Turnips

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"Just a recipe I came up with on a whim. I serve mine with brown rice."
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9 h 10 m servings 233 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • 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.


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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!

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

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

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