When you’re flying to Seattle in 24 hours for the sole purpose of eating for four days straight, do not pass go, do not collect $100 and definitely do not convince yourself that it is a good idea to make anything that even so much as resembles a balsamic caramel brown sugar glaze.
Pinky swear me. Please.
No, seriously. Don’t make me ask twice.
I’ve been devouring 50shadesofgrey like it’s the gospel truth and there’s no telling what I might handcuff you to.
Consider yourself warned.
Instead, might you consider rustling up some black-eyed pea cakes with collard greens? They’re pretty finger lickin’ good in their own right.
Maybe not in the sexy sultry suggestive wily ways of balsamic brown sugar caramel (and that’s more like finger sucking good anyway…Ana’s words, not mine)…
…but in a way that will make you feel like you can take on the cocktail and after parties of BlogHer Food without having to stuff yourself into a pair of Spanx even once.
And really, there’s something to be said for a dish that healthy delicious. Dare I say even Christian would agree.
Black-Eyed Pea Cakes with Collard Greens
Serves 4, adapted from Cooking Light
For the greens:
- 1 1/2 tsp canola oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 bunch collard greens (about 12 oz), chopped
- 2 cups vegetable broth
- 1 red bell pepper, chopped
- 1 tbsp cider vinegar
- 1/2 tsp sugar
- 1/4 tsp salt
For the black-eyed pea cakes:
- 1 tsp olive oil
- 1 small red onion, chopped
- 1/2 tsp lemon zest
- 1/2 tsp minced fresh thyme
- 1 garlic clove, minced
- 2 1/2 cups canned black eyed peas, rinsed and drained
- 4 tbsp whole wheat breadcrumbs
- 1 tbsp chopped fresh parsley
- 2 tsp dijon mustard
- 1/2 tsp freshly ground black pepper
- 1/2 tsp cayenne pepper
- 1 egg
- 1/4 cup cornmeal
- 1 tbsp canola oil
- To prepare the greens, heat 1 1/2 teaspoons olive oil in a Dutch oven over medium-high heat. Add onion and 2 garlic cloves. Sauté 5 minutes or until onion is tender. Add greens, vegetable broth, red bell pepper, cider vinegar, sugar and salt. Bring to a boil, then reduce the heat and simmer, uncovered, for 45 minutes or until greens are tender, stirring occasionally. Season to taste with salt and pepper.
- To prepare the pea cakes, heat olive oil in a large nonstick skillet over medium-high heat. Add red onion, lemon zest, thyme, and garlic to the pan. Sauté 1 minute or until garlic is golden brown. Place garlic mixture, 1 1/4 cups black-eyed peas, breadcrumbs, parsley, mustard, black pepper and cayenne pepper in a food processor; pulse until well blended. Add in the egg. Pulse again. 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 and refrigerate 15 minutes.
- 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 with quinoa (or grain of your choice) and collard greens.