Black-Eyed Peas With Collard Greens And Turnips

• 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 (optional)

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.

blackeyed peas, water, soy margarine, collard greens, garlic, tomatoes, balsamic vinaigrette salad dressing, olive oil

Taken from www.allrecipes.com/recipe/231452/black-eyed-peas-with-collard-greens-and-turnips/ (may not work)