Black-Eyed Pea Cakes and Beer-Braised Turnip Greens

Ingredients

• 0.3 teaspoon pepper black
• 0.5 teaspoon pepper black
• 2 cups blackeyed peas canned divided rinsed drained
• 2 large eggs lightly beaten
• 2  garlic clove chopped
• 4  garlic clove chopped
• 1.5 teaspoons ground cumin 
• 0.1 teaspoon ground pepper red
• 0.3 teaspoon kosher salt 
• 6 ounces beer light
• 1 tablespoon olive oil divided
• 2 teaspoons olive oil 
• 0.5 cup panko bread crumbs (Japanese breadcrumbs)
• 2 tablespoons pinenuts toasted
• 0.3 cup quinoa uncooked
• 0.5 cup onion red finely chopped
• 1 tablespoon red wine vinegar 
• 0.5 teaspoon sugar 
• 1.5 pounds turnip greens coarsely chopped
• 0.5 cup vegetable stock organic

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• sieve
• dutch oven

Directions

1. To prepare cakes, place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain well.
2. Combine broth and quinoa in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
3. Remove from heat, and fluff with a fork.
4. Combine 1 cup peas and 2 garlic cloves in a food processor; process until peas make a thick paste.
5. Combine pea mixture, remaining 1 cup peas, panko, and the next 6 ingredients (through eggs) in a large bowl. Stir in quinoa. Divide mixture into 8 portions, shaping each into a 1/2-inch-thick patty.
6. Heat a large nonstick skillet over medium-high heat.
7. Add 1 1/2 teaspoons oil; swirl to coat.
8. Add 4 patties; cook 4 minutes on each side or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil and patties. Keep warm.
9. To prepare greens, heat a large Dutch oven over medium heat.
10. Add 2 teaspoons oil; swirl to coat.
11. Add greens, beer, and next 4 ingredients (through 4 garlic cloves); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender, stirring occasionally. Stir in vinegar.
12. Serve with pea cakes; sprinkle with nuts.