Black-Eyed Pea Cakes and Beer-Braised Turnip Greens

By sz8jm9

Cooking Light January 2012
WW Points Plus = 8

Nutritional Information Amount per 4 servings:
Calories: 344
Fat: 13.1g
Saturated fat: 2.1g
Monounsaturated fat: 6.1g
Polyunsaturated fat: 3.2g
Protein: 14g
Carbohydrate: 42.9g
Fiber: 10.5g
Cholesterol: 106mg
Iron: 4.4mg
Sodium: 716mg
Calcium: 383mg

Ingredients

• Cakes:
• 1/4 cup uncooked quinoa
• 1/2 cup organic vegetable broth
• 2 cups canned black-eyed peas, rinsed, drained, and divided
• 2 garlic cloves, chopped
• 1/2 cup panko (Japanese breadcrumbs)
• 1/2 cup finely chopped red onion
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground red pepper
• 2 large eggs, lightly beaten
• 1 tablespoon olive oil, divided
• Greens:
• 2 teaspoons olive oil
• 1 1/2 pounds turnip greens, coarsely chopped
• 6 ounces light beer
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 4 garlic cloves, chopped
• 1 tablespoon red wine vinegar
• 2 tablespoons pine nuts, toasted

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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. Combine broth and quinoa in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and fluff with a fork.

2. Combine 1 cup peas and 2 garlic cloves in a food processor; process until peas make a thick paste. 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.

3. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. 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.

4. To prepare greens, heat a large Dutch oven over medium heat. Add 2 teaspoons oil; swirl to coat. 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. Serve with pea cakes; sprinkle with nuts.