Black-Eyed Peas With Collard Greens and Turnips

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can black-eyed peas, drained and rinsed
• 1 cup vegetable broth
• 1 cup collard greens, chopped
• 2 turnips, peeled and diced
• Salt and pepper to taste

Directions

1. Heat olive oil in a large skillet over medium heat. Add the onion and red bell pepper and cook until softened, about 5 minutes.
2. Add the garlic, red pepper flakes, oregano, thyme, and smoked paprika and cook for 1 minute more.
3. Add the diced tomatoes, black-eyed peas, vegetable broth, collard greens, and turnips. Bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 25 minutes.
4. Season with salt and pepper to taste.
5. Serve hot.

Interesting Facts

• Black-eyed peas are a traditional southern dish and are believed to bring luck and prosperity.
• Collard greens are a good source of vitamins A, C, and K.
• Turnips are high in fiber and contain several important vitamins and minerals.