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Southern Turnip Greens and Black-Eyed Peas
10 min prep time
40 min cook time
4servings
Recipe by
Diabetes Food Hub
How to Make Southern Turnip Greens and Black-Eyed Peas
Southern Turnip Greens and Black-Eyed Peas is a classic and comforting dish that fits the Dietary Approaches to Stop Hypertension (DASH) Meal Pattern, meaning it is a good choice for those who are mindful of their blood pressure. Tender turnip greens are simmered with onions, garlic, and a touch of vinegar, then served alongside creamy black-eyed peas seasoned with smoked paprika and thyme. It's a flavorful and hearty meal that captures the essence of Southern cuisine.
10 min prep time
40 min cook time
4servings
½ cup greens and ¼ cup beans
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Step-By-Step Instructions:
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Heat olive oil in a large skillet or pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
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Stir in the chopped turnip greens, ¼ tsp smoked paprika, red pepper flakes, and ¼ tsp black pepper. Add 1 cup vegetable broth and bring to a simmer.
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Cover and cook for 15–20 minutes, stirring occasionally, until the greens are tender. Stir in the apple cider vinegar just before serving.
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In another skillet, heat 1 Tbsp olive oil over medium heat. Add remaining diced onion and sauté for 3–4 minutes until softened.
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Stir in black-eyed peas, diced tomato, ½ tsp smoked paprika, cayenne pepper, and 1/4 black pepper. Add 1 cup vegetable broth and simmer for 10–15 minutes, stirring occasionally, until the flavors meld and the liquid slightly reduces.
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Divide the turnip greens and black-eyed peas among 4 plates or bowls. Garnish with fresh parsley and a dash of hot sauce if desired.
Nutrition facts
4 Servings
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Serving Size
½ cup greens and ¼ cup beans
- Amount per serving Calories 180
- % Daily value*
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Total Fat
8g
10%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 170mg 7%
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Total Carbohydrate
26g
9%
- Dietary Fiber 8g 29%
- Total Sugars 5g
- Added Sugars 0g 0%
- Protein 4g
- Potassium 373mg 8%
Ingredients
olive oil (divided)
2 tbsp
yellow onion (diced, divided use)
2 small
garlic (minced)
2 clove
turnip greens (washed and chopped (or about 8 cups packed))
1 lbs
smoked paprika (divided)
3/4 tsp
crushed red pepper flakes (optional)
1/4 tsp
black pepper (divided)
1/2 tsp
low sodium vegetable broth (divided)
2 cup
Apple Cider Vinegar
1 tbsp
cooked black-eyed peas (drained and rinsed)
1 cup
tomato (diced)
1 small
cayenne pepper
1/4 tsp
fresh parsley (chopped)
2 tbsp
hot sauce
1/4 tsp
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