Black-Eyed Pea Cakes with Collard Greens

Ingredients

  • ½ teaspoon sugar
  • 2 ½ cups canned black-eyed peas, rinsed, drained, and divided
  • 2 teaspoons Dijon mustard
  • 1 teaspoon olive oil
  • 1 ½ teaspoons canola oil
  • Pea cakes:
  • 2 garlic cloves, minced
  • + 41 more ingredients
    • Pea cakes:
    • 2 ½ cups canned black-eyed peas, rinsed, drained, and divided
    • 1 teaspoon olive oil
    • ¼ teaspoon salt
    • 1 tablespoon cider vinegar
    • ½ teaspoon grated lemon rind
    • 8 cups chopped collard greens (about 12 ounces)
    • ½ cup chopped red bell pepper
    • ½ cup chopped red bell pepper
    • Greens:
    • ¼ cup cornmeal
    • Greens:
    • ¼ teaspoon ground red pepper
    • ¼ cup cornmeal
    • 1 tablespoon canola oil
    • ½ cup chopped onion
    • ¼ teaspoon ground red pepper
    • ½ teaspoon freshly ground black pepper
    • 1 tablespoon canola oil
    • ½ teaspoon sugar
    • 2 garlic cloves, minced
    • ¼ cup chopped green onions
    • 2 teaspoons Dijon mustard
    • 1 garlic clove, minced
    • 1 tablespoon cider vinegar
    • 1 tablespoon dry breadcrumbs
    • 1 tablespoon dry breadcrumbs
    • 2 cups fat-free, less-sodium chicken broth
    • 1 tablespoon chopped fresh parsley
    • 2 cups fat-free, less-sodium chicken broth
    • 1 tablespoon chopped fresh parsley
    • ½ teaspoon grated lemon rind
    • 8 cups chopped collard greens (about 12 ounces)
    • 1 ½ teaspoons canola oil
    • ½ teaspoon minced fresh thyme
    • ¼ cup chopped green onions
    • 1 garlic clove, minced
    • ¼ teaspoon salt
    • ½ teaspoon minced fresh thyme
    • ½ cup chopped onion
    • ½ teaspoon freshly ground black pepper

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...

View full recipe at My Recipes

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