Just a recipe I came up with on a whim. I serve mine with brown rice.
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.
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.
Heat soy margarine in a skillet over medium heat. Add turnip and
; cook for 2 minutes.
Stir black-eyed peas, garlic, and tomatoes into collard mixture; cook and stir until collards are tender, about 5 minutes.
Season with balsamic vinaigrette and olive oil.
Per Serving: 234 calories; protein 11.2g; carbohydrates 30.9g; fat 8.6g; sodium 142.4mg.