This seemed like good comfort food so I decided to make it today. The black-eyed pea cakes come together really nicely and hold together much better than many of the bean patties from Cooking Light. They tasted yummy and cooked well. The collard greens were yummy too... I'd never had collard greens before so that was interesting. All in all it was pretty good but it isn't something we would make again.
Black-Eyed Pea Cakes with Collard Greens
Cooking Light, March 2007
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
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.
Yield: 4 servings