Black-Eyed Pea Cakes And Beer-Braised Turnip Greens Recipe

Name: Black-Eyed Pea Cakes And Beer-Braised Turnip Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cakes:; 1/4 cup uncooked quinoa; 1/2 cup organic vegetable broth; 2 cups canned black-eyed peas, rinsed, drained, and divided; 2 garlic cloves, chopped; 1/2 cup panko (Japanese breadcrumbs); 1/2 cup finely chopped red onion; 1 1/2 teaspoons ground cumin; 1/2 teaspoon black pepper; 1/4 teaspoon kosher salt; 1/8 teaspoon ground red pepper; 2 large eggs, lightly beaten; 1 tablespoon olive oil, divided; Greens:; 2 teaspoons olive oil; 1 1/2 pounds turnip greens, coarsely chopped; 6 ounces light beer; 1/2 teaspoon sugar; 1/4 teaspoon black pepper; 1/4 teaspoon kosher salt; 4 garlic cloves, chopped; 1 tablespoon red wine vinegar; 2 tablespoons pine nuts, toasted

Servings: persons

Cakes:
1/4 cup uncooked quinoa
1/2 cup organic vegetable broth
2 cups canned black-eyed peas, rinsed, drained, and divided
2 garlic cloves, chopped
1/2 cup panko (Japanese breadcrumbs)
1/2 cup finely chopped red onion
1 1/2 teaspoons ground cumin
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
2 large eggs, lightly beaten
1 tablespoon olive oil, divided
Greens:
2 teaspoons olive oil
1 1/2 pounds turnip greens, coarsely chopped
6 ounces light beer
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
4 garlic cloves, chopped
1 tablespoon red wine vinegar
2 tablespoons pine nuts, toasted

1
To prepare cakes, place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain well. Combine broth and quinoa in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and fluff with a fork.
2
Combine 1 cup peas and 2 garlic cloves in a food processor; process until peas make a thick paste. Combine pea mixture, remaining 1 cup peas, panko, and the next 6 ingredients (through eggs) in a large bowl. Stir in quinoa. Divide mixture into 8 portions, shaping each into a 1/2-inch-thick patty.
3
Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add 4 patties; cook 4 minutes on each side or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil and patties. Keep warm.
4
To prepare greens, heat a large Dutch oven over medium heat. Add 2 teaspoons oil; swirl to coat. Add greens, beer, and next 4 ingredients (through 4 garlic cloves); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender, stirring occasionally. Stir in vinegar. Serve with pea cakes; sprinkle with nuts.

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Cakes:, 1/4 cup uncooked quinoa, 1/2 cup organic vegetable broth, 2 cups canned black-eyed peas, rinsed, drained, and divided, and more.

Yes, Black-Eyed Pea Cakes And Beer-Braised Turnip Greens falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black-Eyed Pea Cakes And Beer-Braised Turnip Greens

How did you like this recipe?

Frequently Asked Questions