Black-Eyed Pea Cakes With Collard Greens Recipe

Name: Black-Eyed Pea Cakes With Collard Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Greens:; 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; Pea cakes:; 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

Servings: persons

Greens:
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
Pea cakes:
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

1
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; saute 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.
2
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; saute 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.
3
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.

554

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 24 ingredients. The key ingredients include: Greens:, 1 1/2 teaspoons canola oil, 1/2 cup chopped onion, 2 garlic cloves, minced, and more.

Yes, Black-Eyed Pea Cakes With Collard 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 With Collard Greens

How did you like this recipe?

Frequently Asked Questions