Black-Eyed Pea Cakes with Collard Greens

Ingredients

• Greens:
• ¼ cup cornmeal
• ¼ teaspoon ground red pepper
• 1 tablespoon canola oil
• ½ cup chopped onion
• 8 cups chopped collard greens (about 12 ounces)
• 1 ½ teaspoons canola oil
• + 17 more ingredients
• • Pea cakes:
  • 2 garlic cloves, minced
  • ¼ cup chopped green onions
  • 1 tablespoon chopped fresh parsley
  • ½ cup chopped red bell pepper
  • ½ teaspoon freshly ground black pepper
  • 2 ½ cups canned black-eyed peas, rinsed, drained, and divided
  • ½ teaspoon sugar
  • 1 teaspoon olive oil
  • 1 tablespoon cider vinegar
  • 1 tablespoon dry breadcrumbs
  • 2 cups fat-free, less-sodium chicken broth
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • ¼ teaspoon salt
  • ½ teaspoon minced fresh thyme
  • ½ teaspoon grated lemon rind

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 tende...

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