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.
Cooking Light MARCH 2007
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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