Collard Greens Bubble and Squeak

1. 1

   1/4 cup grapeseed or vegetable oil

2. 2

   For the collards: Add the stock, apple juice, onions, Cajun seasoning, bacon and collard greens in a large pot.

3. 3

   Bring to a boil over high heat, then reduce the heat to medium and simmer for 1 hour.

4. 4

   Then remove from the heat and drain the liquid from the pot, and allow the collards to cool.

5. 5

   For the potatoes: In a large pot bring 1 gallon of water to a boil, then add the potatoes and cook until softened, 15 to 18 minutes.

6. 6

   Then drain.

7. 7

   Press the potatoes, half of the flour and the butter through a food mill or ricer into a bowl.

8. 8

   Next add the salt and white pepper, then blend with a whisk.

9. 9

   Taste and add additional seasoning if needed.

10. 10

    To create the cakes, blend the potatoes with the collards in a bowl.

11. 11

    Portion into 6-ounce cakes, about 4-inch rounds.

12. 12

    To cook, heat a pan over medium-high heat, then add the oil.

13. 13

    Dust the cakes with some of the remaining flour.

14. 14

    Place the cakes in the pan and cook until browned, 3 minutes.

15. 15

    Then flip and repeat process on second side, 2 to 3 minutes.

16. 16

    Remove from the pan and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.