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Black-Eyed Pea Cakes and Beer-Braised Turnip Greens

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 35 mins
Total time 1 hr, 25 mins
Yield Serves 4 (serving size: 1 cup greens, 2 cakes, and 1 1/2 teaspoons nuts)
You could serve this hearty dish on New Year's Day for prosperity and good fortune.

Ingredients

  • Cakes:
  • 1/4 cup uncooked quinoa
  • 1/2 cup organic vegetable broth
  • 2 cups canned black-eyed peas, rinsed, drained, and divided
  • 2 garlic cloves, chopped
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/2 cup finely chopped red onion
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 2 large eggs, lightly beaten
  • 1 tablespoon olive oil, divided
  • Greens:
  • 2 teaspoons olive oil
  • 1 1/2 pounds turnip greens, coarsely chopped
  • 6 ounces light beer
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 4 garlic cloves, chopped
  • 1 tablespoon red wine vinegar
  • 2 tablespoons pine nuts, toasted

Nutrition Information

  • calories 344
  • fat 13.1 g
  • satfat 2.1 g
  • monofat 6.1 g
  • polyfat 3.2 g
  • protein 14 g
  • carbohydrate 42.9 g
  • fiber 10.5 g
  • cholesterol 106 mg
  • iron 4.4 mg
  • sodium 716 mg
  • calcium 383 mg

How to Make It

  1. To prepare cakes, place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain well. Combine broth and quinoa in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and fluff with a fork.

  2. Combine 1 cup peas and 2 garlic cloves in a food processor; process until peas make a thick paste. Combine pea mixture, remaining 1 cup peas, panko, and the next 6 ingredients (through eggs) in a large bowl. Stir in quinoa. Divide mixture into 8 portions, shaping each into a 1/2-inch-thick patty.

  3. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add 4 patties; cook 4 minutes on each side or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil and patties. Keep warm.

  4. To prepare greens, heat a large Dutch oven over medium heat. Add 2 teaspoons oil; swirl to coat. Add greens, beer, and next 4 ingredients (through 4 garlic cloves); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender, stirring occasionally. Stir in vinegar. Serve with pea cakes; sprinkle with nuts.