Black-Eyed Peas With Collard Greens and Turnips

Ingredients

• 1 cup black-eyed peas dried
• 1 bunch collard greens chopped
• 2 cloves garlic minced
• 1 tablespoon soy margarine 
• 2  tomatoes chopped
• 1  turnip peeled chopped
• 1 tablespoon balsamic vinaigrette salad dressing 

Equipment

• frying pan
• pot

Directions

1. Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
2. Drain and rinse.
3. 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.
4. Drain.
5. Heat soy margarine in a skillet over medium heat.
6. Add turnip and collard greens; cook for 2 minutes.
7. Stir black-eyed peas, garlic, and tomatoes into collard mixture; cook and stir until collards are tender, about 5 minutes.
8. Season with balsamic vinaigrette and olive oil.