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.
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
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
How to Make It
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.
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.
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.
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This is just about the greens, made to recipe. Loved the flavor & the bits of red from the pepper and white from the garlic, very attractive in the bowl. Served with CL's spicy shrimp & grits. Great supper. (will try the pea cakes later)
This was my first time cooking or eating collard greens and they were very tasty, with just enough tooth left to them after the 45 minutes. The cakes, on the other hand, were a mess. I had an awful time getting them to hold together, so I just made one giant cake and cut it up for serving. I'll be keeping this recipe in mind the next time collards show up in my CSA box, but may play around with the cakes to get them to bind better.
This was the first time I ever had black eyed peas. I did like the idea of the recipe, however the cakes were so dry. I kept reading the recipe over and over thinking that I missed a liquid ingredient. I would recommend adding and egg white for moisture and to bind. I did not make the greens. I think with some egg white the recipe could earn another star.
This was really, really tasty. I pretty much followed the recipe, although I generally double all the spices in Cooking Light recipes. I added a bit of cayenne to the greens, used a bit of balsamic vinegar in addition to the cider vinegar and threw in some mustard greens in addition to the collards. For the cakes, I did not have fresh parsley or thyme, so I just used dried thyme. I also increased the salt and pepper. We devoured it with some yummy cornbread on the side.
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