Black-Eyed Peas With Collard Greens and Turnips

Black-eyed peas are considered a symbol of good luck and prosperity in Southern cuisine, especially when eaten on New Year’s Day.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Black-Eyed Peas With Collard Greens and Turnips

Cooking Method: Boiling, Simmering Cuisine: American, Southern Courses: Lunch, Main Dish Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 25 mins

Servings: 4 Calories: 1120

Best Season: Fall

Ingredients

Servings

• 2 cup Black-Eyed Peas
• 1 bunch Collard Greens
• 3 medium Turnips
• 1 medium Onion
• 3 clove Garlic
• 4 cup Vegetable Broth
• 1 teaspoon Smoked Paprika
• ¹⁄₂ teaspoon Cayenne Pepper
• ¹⁄₂ teaspoon Salt
• ¹⁄₂ teaspoon Black Pepper
• 2 tablespoon Olive Oil
• 1 tablespoon Lemon Juice
• 1 teaspoon Hot Sauce

Instructions

1. Rinse the black-eyed peas and soak them overnight.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the soaked black-eyed peas, vegetable broth, smoked paprika, cayenne pepper, salt, and black pepper to the pot. Bring to a boil, then reduce the heat to low and simmer for about 45-60 minutes, or until the peas are tender.
4. While the peas are cooking, prepare the collard greens and turnips. Remove the stems from the collard greens and chop the leaves into bite-sized pieces. Peel and dice the turnips.
5. In a separate pot, bring water to a boil and blanch the collard greens for 1-2 minutes. Drain and set aside.
6. In a large skillet, heat olive oil over medium heat. Add the diced turnips and sauté until they are golden brown and tender.
7. Add the blanched collard greens to the skillet with the turnips. Season with salt and pepper to taste, and cook for an additional 5 minutes.
8. Once the black-eyed peas are cooked, remove from heat and let them rest for 10 minutes.
9. Serve the black-eyed peas with the collard greens and turnips. Drizzle with lemon juice and hot sauce, if desired.
10. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 50g17%

Sugars 4g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.