Potato-Collard Cakes with Rouille and Black Eyed Peas w Collards and Sweet Potatoes

I'm sure there are a million variations of Black Eyed Pea recipes out there right now but

this turned out so much better than I thought so I had to share it! Especially since my husband and EVERY single one of my kids, Jack included said it was wonderful at least 5 times. Yes!!!

I used canned black eyed peas because I was lazy and forgot to soak my dried peas the night before, but feel free to use dried if you wish. This is also why I used crumbled bacon on top instead of the traditional Ham Hock. I added a sweet potato for flavor and vitamins which is also why I think my kids loved it so much. I got that idea from Winnie at Healthy Green Kitchen.

The potato cakes and Rouille sauce were an excellent accompaniment and the kids gobbled them up as well while saying it was their "most favorite dinner they've never had!"  ;)

I will be making this dinner many, many times!

Potato cake recipe adapted from Bon Apetite

You Will Need:

Cakes

•1 1/2 pounds unpeeled russet potatoes, scrubbed. Leave whole to boil to retain nutrients and lessen starch.

•1/4 cup  milk

•2 tablespoons (1/4 stick) unsalted butter

•1/2 teaspoon coarse kosher salt

•1/2 teaspoon freshly ground black pepper

•3 1/2 tablespoons extra-virgin olive oil, divided

•1 cup chopped yellow onion

•1 large garlic cloves, finely chopped

•1/2 pound collard greens, center rib and stem cut from each leaf, leaves coarsely chopped

•1 tablespoon chopped fresh thyme  (use your favorite herb you have on hand)

•1/8 teaspoon ground nutmeg



Rouille:

•1/2 cup mayonnaise

•1 tablespoon extra-virgin olive oil

•2 garlic cloves, pressed and minced

•1 tablespoon tomato paste

•1 teaspoon smoked paprika

•Pinch of cayenne pepper


*Whisk all ingredients together, chill until ready to serve.


Cakes:

• Cook potatoes in large saucepan of boiling salted water until tender, about 25-30 minutes. Drain; return potatoes to same saucepan. Add milk and butter. Mash potatoes (with peel) until smooth. Season with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Transfer 3 cups mashed potatoes to large bowl and cool (reserve remaining potatoes for another use).

• Heat 11/2 tablespoons oil in large deep skillet over medium heat. Add onion and garlic. Sauté until onion softens, about 5 minutes. Increase heat to medium-high. Add kale and thyme. Toss until kale wilts, about 5 minutes. Add kale mixture, 1/2 teaspoon coarse salt, 1/2 teaspoon pepper to potatoes; blend.

Cool potato mixture 30 minutes until you can handle it to shape into patties.

• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cakes and cook, without moving, until cakes are brown and crispy on bottom, 3 to 4 minutes. Carefully turn cakes over. Cook until brown on bottom, 2 to 3 minutes longer. Transfer to plates. Top each cake with dollop of rouille.

 Black Eyed Peas Recipe

You will need:

2 cups fresh or 2 cans Black Eyed Peas

1 cup Collard Greens, rinsed, stems removed, chopped

1 cup onion, chopped

2 cloves garlic, minced

1 Sweet Potatoe peeled and cubed into small pieces

1 package bacon cooked till crispy

Chicken Stock: If using canned peas, 2 cups. If using fresh peas, 5 cups.

1 teaspoon each:  dried thyme, dried marjoram, dried mustard powder

Kosher salt and Fresh Cracked pepper to taste.

Putting it All Together:

In a deep Cast Iron Pot over medium-high heat add oil. Add onion, cook for 3-4 minutes, add garlic, cook 1 more minute. Add sweet potatoe, toss to coat. Add collard greens and cook down 4-5 minutes. Add Chicken Stock while scraping bottom of pot with a wooden spatula to release browned bits.
Add herbs. Bring to a gentle boil. Reduce heat, cover and cook for 20 minutes until potatoes are soft. Ladel into bowls, crumble bacon over top.