Black-Eyed Pea Cakes with Collard Greens

  • carolfitz Posted: 01/16/11
    Worthy of a Special Occasion

    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)

  • MichelleS Posted: 01/01/09
    Worthy of a Special Occasion

    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.

  • mle0613 Posted: 11/13/08
    Worthy of a Special Occasion

    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.

  • ksduffster Posted: 03/31/09
    Worthy of a Special Occasion

    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.


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