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.
I am always looking for new ways to use black-eyed peas. I really enjoy them a lot. This recipe looks great and I love the addition of greens!
AH I SO wish I was going with you:-( I think to console myself I’ll need to cook every meal from your blog.
Oh have so much fun! I can’t wait to hear about it!
LOVE this creative way to use black-eyed peas!
This looks like a big dish of both health and comfort in one. Awesome!
Have a wonderful trip! 🙂
Ooo…I made something similar to this on Monday night. Actually, it also included black eyed peas and collards, otherwise it was totally different. But now I know what to do with the leftover black eyed peas! Have fun in Seattle.
hahaha! Ohhhh 50 Shades. It’s taking up my world and it needs to go away…or come closer…I can’t decide. This recipe sounds awesome!! Love this idea!
That looks like some Southern cooking to me! Double yum – I’m so making this.
I like how you are preparing for a delicious weekend by eating healthy foods like this. A neat twist on BEPs and collards! Still jealous of your foodie weekend, though!
I hope you have a wonderful time in Seattle. I’ve always wanted to go there!
Greens and beans are right up there on the list of my favorite foods. Looks wonderful!
As a patty/fritter addict, these lovely little morsels are calling to me…
I used to read nothing but parenting books, then it was food related memoirs. Now everything I try just puts me to sleep in minutes. So, perhaps I need a sex book! I’m sure Paul wouldn’t dissuade me 😉 Have fun in Seattle!
You eat so well. Your food always looks so amazing. I love collard greens. And of course I love a balsamic glaze. The flavours in this must be incredible xx
Oh yummy!! I want to try the black eyed pea cakes. Do you think regualr canned black beans would work? Oh your going to the Blog Her event in Seattle. How fun!!! Happy Safe travels and don’t tread that book on the plane! lol
This looks so good…Im on book two.
I hope you loved Seattle!!!!
exactly the sort of meal I adore making and eating – hunk of interesting protein and lots of vegies on the side – you might even need to revisit it after seattle if they don’t feed you well (I mean vegies not sugary concoctions) because it is just the sort of meal I feel like when getting home from holiday – hope you enjoy the trip
Have a nice time in Seattle! Lovely place, try Saltys on alkai beach. Used to be a great place to eat.
Mmmm…those look tasty. And so satifying! Have fun in Seattle (jealous)! =)
I love this!!
This is the best veg soul food I could imagine. Not greasy or mushy. I want those black eyed pea cakes.
This looks totally delicious. I have got to try making the black-eyed pea cakes. I love black-eyed peas although no one else in my family is overjoyed with them, not sure why. Great recipe..
I am sure I can have a few of those morsels at one sitting! I wonder if almond meal will be a good substitute for the breadcrumbs? Hope u have a great trip!
I’ve never had black eyed peas before… this whole meal looks fantastic and loaded with great flavors.
Have fun in Seattle… wish you were stopping by Portland! 🙂
This looks delicious and sounds tasty.We love collard greens and I usually make black eyed peas croquettes and they are fantastic.I would to try your cakes next time, Joanne!
I’ve never cooked with black-eyed peas before . . . I’m intrigued.
How many days in a row can I tell you how STUNNING your photos are… Ever thought of (or done) a photo tutorial of your set up? Can’t be easy in a NYC sized Apartment.
Black-eyed peas and collards! Totally appeals to my Mississippi roots. LOVE IT!
Seattle! You need to to to Phnom Penh Noodle House. Here’s their vegetarian menu. AMAZING.
And those bean cakes and greens also look amazing, as usual!
What a cool twist on these southern classics! Great photos, as always!
I love how crispy they look on the outside!
LOL at the Grey references Joanne!!!! I hope you saved at least one book for the flight.
I am going to Blogher too – I am emailing you now! 🙂
Hope you have a great time at BlogHer – wish I could be there!
That top photo instantly brought me back to my Carolina days. Southern classics with a modern spin. Nice!
Yum, yum, yum. I’ve never cooked with black eyed peas before, and this seems like a great introduction to them.
I never once ate a black eyed pea but I do love patties like this! And the greens look good too over quinoa. Have fun at BlogHer! Safe travels. xoxo
That’s a hearty looking dish. Definitely a good way to fuel you for any trip to come. 😉
I made a recipe for black eyed pea cakes that was from the Caribbean Islands and loved them. We moved and I lost the recipe…I can’t wait your entire meal…sounds perfect.
Shades of Grey is my book-club read this month. I am not looking forward to it.
Yum! I made black eyed pea patties before and loved the texture of them .. Yours look even better with the addition of the cornmeal coating! Hope you have a good time in Seattle!
I have been so into black eyed peas lately. I love this idea! This whole plate is making my mouth water.
Dear Joanne, These look so good! I bet they are finger licking good!! Blessings dearest. Catherine xo
I have some fresh black beans that I need inspiration for, so thanks for this recipe 🙂
My kind of pre splurging on food food! Have fun in Seattle! I wish I lived closer so I can meet you… 🙁
This recipe definitely does look like finger licking goodness. 😀
Have fun at Blogher conference! I might try this recipe with my beet greens-I hope that will work b/c I have no idea what to do with them besides boil them and that’s too boring.
Black eyed pea cakes? Hooked 😀
Choc Chip Uru
What a great dish – I love all of the components. I imagine these black eyed pea cakes would pair well with lots of things though!
looks delicious!!!! and great flavour combo
Mmm, pea cakes and collard greens make such a great combo! Have so much fun on your blogger weekend!
Looks delicious, and pretty filling. A BlogHer event sounds like a lot of fun! Enjoy the weekend!
have a nice time in Seattle! I’ve never cooked with the black-eyed peas before, will try it out 🙂
Sounds like a very healthy meal to send you off on your eating extravaganza. I’ll tell u what, I’ll see if Christian “appreciates” the meal & get back to u w all the details…
Wow, that looks great, pretty far from what I usually cook. Maybe I’ll go out of my comfort zone for this, it sure looks good.
Wow, this looks great!!
I was just looking in my cupboard for something to make, and I found SO many cans of black eyed peas. I didn’t know any recipes for black eyed peas, and I am not that creative. So this came at the BEST time! Thank you!
wish i was going to seattle too!! have fun 🙂 and maybe you’ll have to make these for me sometime, i’ve not yet been turned on to collard greens…
I haven’t made collard greens in awhile…
I love Seattle! Enjoy your time! Meanwhile, your collard green recipe convinced me to try and I’ll try this weekend! I’ve heard about black-eyed peas but I had never tried cooking it before. What a delicious meal!
wait! Did i not get the memo that you are know bonafide southern gal! LOL! Seriously, you are speaking my language and I love it! black eyed peas have never looked to good and crispy! Killer!
It has been a while since I’ve read your blog and I’ve missed it! Am yet to read 50 Shades of Grey but the terrible things I hear about it just make me curious to know…good luck with all the eating, sounds glorious really – but not quite as glorious as these black eyed pea cakes 🙂
Hummmmm…looks amazing Joanne! I think I need you as my personal chef! 🙂
you’re going to BlogHer?
ohh woman take photos for me?
and send presents to cape cod?
write all that down, ok?
I’d love me some Black Eyed Pea cakes :). So I’m not going to Blogher Food anymore. So sad! Have fun though!
You know, I don’t think I’ve *ever* cooked with black eyed peas. Definitely need to remedy that! I do love collard greens, though! Have a great time in Seattle!
They are healthy and tasty. I want a couple of them for the breakfast.
Loved meeting you this evening, and excited to cross paths again this weekend at BlogHerFood! Fabulous blog you have on your hands…looking forward to reading much more!
LMAO, I’m completely OBSESSED with 50 shades. I’ve listened to all three books TWICE!!
Enjoy Seattle while I make these cakes. Yum!
Yum! This is a perfect meal for a southerner to start the New Year off. It has the black-eyed peas and greens! It is a lot prettier than mine. Have a great time in Seattle!
This is soul food at its finest!! I love the modern twist on beans, greens and cornbread. Awesome.
Every facebook status I see is about 50 Shades of Grey lately. I haven’t even seen the cover of the book.
The black eyed pea cakes have my curiosity, I might give them a spin.
I’ve only had collard greens once and wasn’t a fan… your looks ever so much better than what I had though. I must give it another try.
This was SO good. I kept some of the onions to mix with the whole peas for a crunch. 🙂
I found this through a link on the Huffington Post. We love collards and we love blackeyed peas at our house. I am definitely going to try this.
Using bacon grease instead of canola oil will make everything taste even better. Although I prefer turnip greens to collard greens. Not nearly as ruff n’ tuff as collards.