Black-Eyed Pea Cakes with Collard Greens

Name: Black-Eyed Pea Cakes with Collard Greens
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Southern
Ingredients: 1 teaspoons freshly ground black pepper; 591 milliliters canned black-eyed peas, rinsed, drained, and divided; 1 Tbsp canola oil; 2 teaspoons canola oil; 1 Tbsp cider vinegar; 340 grams cups chopped collard greens (about; 59 milliliters cornmeal; 2 teaspoons Dijon mustard; 1 Tbsp dry breadcrumbs; 473 milliliters fat-free, less-sodium chicken broth; 1 Tbsp chopped fresh parsley; 1 teaspoons minced fresh thyme; 1 garlic clove, minced; 2 garlic cloves, minced; 59 milliliters chopped green onions; 0 teaspoons ground red pepper; 1 teaspoons grated lemon rind; 1 teaspoon olive oil; 118 milliliters chopped onion; 118 milliliters chopped red bell pepper; 0 teaspoons salt; 1 teaspoons sugar

The recipe Black-Eyed Pea Cakes with Collard Greens is ready in roughly 45 minutes and is definitely a great dairy free option for lovers of Southern food. This recipe serves 4. One portion of this dish contains about 14g of protein, 8g of fat, and a total of 283 calories. Head to the store and pick up ground pepper, sugar, canolan oil, and a few other things to make it today.

Instructions

To prepare greens, heat 1 1/2 teaspoons canola oil in a Dutch oven over medium-high heat.

Ingredients you will need

Canola Oil

Greens

Equipment you will use

Dutch Oven

Add 1/2 cup onion and 2 garlic cloves; saut 5 minutes or until onion is tender.

Ingredients you will need

Whole Garlic Cloves

Onion

Add greens and next 5 ingredients (through salt); bring to a boil. Reduce heat; simmer 45 minutes or until greens are tender, stirring occasionally.

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Greens

Salt

To prepare pea cakes, heat olive oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add 1/4 cup green onions, rind, thyme, and 1 garlic clove to pan; saut 1 minute or until garlic is golden brown.

Ingredients you will need

Garlic

Green Onions

Thyme

Beef

Equipment you will use

Frying Pan

Place garlic mixture, 1 1/4 cups peas, breadcrumbs, and next 4 ingredients (through red pepper) in a food processor; pulse until well blended.

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Breadcrumbs

Red Pepper

Garlic

Peas

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Food Processor

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.

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Peas

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Bowl

Place cornmeal in a shallow dish; carefully dredge pea cakes in cornmeal.

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Cornmeal

Place pea cakes on baking sheet; refrigerate 15 minutes.

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Baking Sheet

Heat 1 tablespoon canola oil in skillet over medium-high heat.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add pea cakes; cook 2 minutes on each side or until golden and thoroughly heated.

Serve over collard greens.

Ingredients you will need

Collard Greens

Equipment

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Weingut Willi Schaefer Graacher Domprobst Riesling Spatlese Number 5 with a 4.4 out of 5 star rating seems like a good match. It costs about 69 dollars per bottle.