Ingredients
For the greens:
- 1 1/2 tsp canola oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 bunch collard greens (about 12 oz), chopped
- 2 cups vegetable broth
- 1 red bell pepper, chopped
- 1 tbsp cider vinegar
- 1/2 tsp sugar
- 1/4 tsp salt
For the black-eyed pea cakes:
- 1 tsp olive oil
- 1 small red onion, chopped
- 1/2 tsp lemon zest
- 1/2 tsp minced fresh thyme
- 1 garlic clove, minced
- 2 1/2 cups canned black eyed peas, rinsed and drained
- 4 tbsp whole wheat breadcrumbs
- 1 tbsp chopped fresh parsley
- 2 tsp dijon mustard
- 1/2 tsp freshly ground black pepper
- 1/2 tsp cayenne pepper
- 1 egg
- 1/4 cup cornmeal
- 1 tbsp canola oil
Instructions
- To prepare the greens, heat 1 1/2 teaspoons olive oil in a Dutch oven over medium-high heat. Add onion and 2 garlic cloves. Sauté 5 minutes or until onion is tender. Add greens, vegetable broth, red bell pepper, cider vinegar, sugar and salt. Bring to a boil, then reduce the heat and simmer, uncovered, for 45 minutes or until greens are tender, stirring occasionally. Season to taste with salt and pepper.
- To prepare the pea cakes, heat olive oil in a large nonstick skillet over medium-high heat. Add red onion, lemon zest, thyme, and garlic to the pan. Sauté 1 minute or until garlic is golden brown. Place garlic mixture, 1 1/4 cups black-eyed peas, breadcrumbs, parsley, mustard, black pepper and cayenne pepper in a food processor; pulse until well blended. Add in the egg. Pulse again. 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 and refrigerate 15 minutes.
- 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 with quinoa (or grain of your choice) and collard greens.
