Black-Eyed Pea Cakes with Collard Greens

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2.5 cups black-eyed peas canned divided rinsed drained
• 1 tablespoon canola oil 
• 1.5 teaspoons canola oil 
• 1 tablespoon cider vinegar 
• 12 ounces collard greens chopped
• 0.3 cup cornmeal 
• 2 teaspoons dijon mustard 
• 1 tablespoon breadcrumbs dry
• 2 cups less-sodium chicken broth fat-free
• 1 tablespoon parsley fresh chopped
• 0.5 teaspoon thyme leaves fresh minced
• 1  garlic clove minced
• 2  garlic cloves minced
• 0.3 cup green onions chopped
• 0.3 teaspoon ground pepper red
• 0.5 teaspoon lemon rind grated
• 1 teaspoon olive oil 
• 0.5 cup onion chopped
• 0.5 cup bell pepper red chopped
• 0.3 teaspoon salt 
• 0.5 teaspoon sugar 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• dutch oven

Directions

1. To prepare greens, heat 1 1/2 teaspoons canola oil in a Dutch oven over medium-high heat.
2. Add 1/2 cup onion and 2 garlic cloves; saut 5 minutes or until onion is tender.
3. Add greens and next 5 ingredients (through salt); bring to a boil. Reduce heat; simmer 45 minutes or until greens are tender, stirring occasionally.
4. To prepare pea cakes, heat olive oil in a large nonstick skillet over medium-high heat.
5. Add 1/4 cup green onions, rind, thyme, and 1 garlic clove to pan; saut 1 minute or until garlic is golden brown.
6. Place garlic mixture, 1 1/4 cups peas, breadcrumbs, and next 4 ingredients (through red pepper) in a food processor; pulse until well blended.
7. 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.
8. Place cornmeal in a shallow dish; carefully dredge pea cakes in cornmeal.
9. Place pea cakes on baking sheet; refrigerate 15 minutes.
10. Heat 1 tablespoon canola oil in skillet over medium-high heat.
11. Add pea cakes; cook 2 minutes on each side or until golden and thoroughly heated.
12. Serve over collard greens.