Black-Eyed Pea Cakes with Collard Greens

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

Preparation

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.