Black-Eyed Pea Cakes and Beer-Braised Turnip Greens

Photo: Johnny Autry; Styling: Cindy Barr
You could serve this hearty dish on New Year's Day for prosperity and good fortune.


Serves 4 (serving size: 1 cup greens, 2 cakes, and 1 1/2 teaspoons nuts)

Recipe from

Recipe Time

Hands-on: 35 Minutes
Total: 1 Hour, 25 Minutes

Nutritional 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


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
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


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.


Sidney Fry, MS, RD,

January 2012