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