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Ingredients

• Greens:
• 1 1/2 teaspoons canola oil
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 8 cups chopped collard greens (about 12 ounces)
• 2 cups fat-free, less-sodium chicken broth
• 1/2 cup chopped red bell pepper
• 1 tablespoon cider vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• Pea cakes:
• 1 teaspoon olive oil
• 1/4 cup chopped green onions
• 1/2 teaspoon grated lemon rind
• 1/2 teaspoon minced fresh thyme
• 1 garlic clove, minced
• 2 1/2 cups canned black-eyed peas, rinsed, drained, and divided
• 1 tablespoon dry breadcrumbs
• 1 tablespoon chopped fresh parsley
• 2 teaspoons Dijon mustard
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground red pepper
• 1/4 cup cornmeal
• 1 tablespoon canola oil

Description

This Novel Approach To A Classic Southern Combination Calls For A Good Sturdy Skillet To Sauté The Cakes. To Make This A Vegetarian Meal, Cook The Greens In Vegetable Broth.

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