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Black-Eyed Pea Cakes with Collard Greens

Yield 4 servings (serving size: 2 pea cakes and 1/2 cup greens)
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

  • Greens:
  • 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
  • Pea cakes:
  • 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

Nutrition Information

  • calories 267
  • caloriesfromfat 27 %
  • fat 8.1 g
  • satfat 0.9 g
  • monofat 4.2 g
  • polyfat 2.3 g
  • protein 12.1 g
  • carbohydrate 38.5 g
  • fiber 9.5 g
  • cholesterol 0.0 mg
  • iron 2.5 mg
  • sodium 768 mg
  • calcium 156 mg

How to Make It

  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.