Black-Eyed Pea Cakes with Collard Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This novel approach to a classic Southern combination calls for a good sturdy skillet to sauté the cakes. To make this a vegetarian meal, cook the greens in vegetable broth. Ingredients:
1 1/2 teaspoons canola oil |
1/2 cup chopped onion |
2 garlic cloves, minced |
8 cups chopped collard greens (about 12 ounces) |
2 cups fat-free, less-sodium chicken broth |
1/2 cup chopped red bell pepper |
1 tablespoon cider vinegar |
1/2 teaspoon sugar |
1/4 teaspoon salt |
1 teaspoon olive oil |
1/4 cup chopped green onions |
1/2 teaspoon grated lemon rind |
1/2 teaspoon minced fresh thyme |
1 garlic clove, minced |
2 1/2 cups canned black-eyed peas, rinsed, drained, and divided |
1 tablespoon dry breadcrumbs |
1 tablespoon chopped fresh parsley |
2 teaspoons dijon mustard |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon ground red pepper |
1/4 cup cornmeal |
1 tablespoon canola oil |
Directions:
1. To prepare greens, heat 1 1/2 teaspoons canola oil in a Dutch oven over medium-high heat. Add 1/2 cup onion and 2 garlic cloves; sauté 5 minutes or until onion is tender. Add greens and next 5 ingredients (through salt); bring to a boil. Reduce heat; simmer 45 minutes or until greens are tender, stirring occasionally.
2. To prepare pea cakes, heat olive oil in a large nonstick skillet over medium-high heat. Add 1/4 cup green onions, rind, thyme, and 1 garlic clove to pan; sauté 1 minute or until garlic is golden brown. Place garlic mixture, 1 1/4 cups peas, breadcrumbs, and next 4 ingredients (through red pepper) in a food processor; pulse until well blended. Combine pea mixture and remaining 1 1/4 cups peas in a bowl, stirring well. Divide pea mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish; carefully dredge pea cakes in cornmeal. Place pea cakes on baking sheet; refrigerate 15 minutes.
3. Heat 1 tablespoon canola oil in skillet over medium-high heat. Add pea cakes; cook 2 minutes on each side or until golden and thoroughly heated. Serve over collard greens.
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