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.

Yield: Serves 4 (serving size: 1 cup greens, 2 cakes, and 1 1/2 teaspoons nuts)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 35 Minutes
Total: 1 Hour, 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 344
  • Fat: 13.1g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 3.2g
  • Protein: 14g
  • Carbohydrate: 42.9g
  • Fiber: 10.5g
  • Cholesterol: 106mg
  • Iron: 4.4mg
  • Sodium: 716mg
  • Calcium: 383mg

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

Preparation

  1. 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. 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. 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. 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.
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