Greens:1 tsp. olive oil2 garlic cloves, minced1 large bunch of collard greens or kale, chopped (12 oz.)2 c. vegetable stock1/2 orange or red bell pepper, diced1 tbsp. cider vinegar1 tsp. honeyPinch of salt
Black Eye Pea Cakes:1 tsp. olive oil1 small yellow onion, minced1/2 tsp. fresh thyme leaves1 garlic clove, minced2 1/2 c. black eyed peas, drained and rinsed (I used dry, canned is fine)1/4 c. bread crumbs2 tsp. dijon mustard1/2 tsp. cayenne pepper1 egg1/4 c. cornmealFresh ground black pepper and Kosher Salt
Corn Waffles:1 1/4 c. all purpose flour3/4 c. fine corn meal2 tbsp. light brown sugar1 tsp. baking powderPinch of salt2 eggs1/4 c. canola oil1 3/4 c. milk1/2 c. frozen corn kernels
To prepare greens:Heat olive oil in a dutch oven over medium heat.Add onion and garlic, saute' until tender, about 5 minutes.Add greens, vegetable broth, bell pepper, cider vinegar, honey and salt, bring to a boil, reduce heat to low and simmer for 45 minutes, until greens are tender. Stir occasionally.
To prepare BEP cakes:Preheat oven to 400*Heat olive oil in a large saute' pan over medium heat. Add onion and garlic, saute' 5 minutes, until garlic is golden.Add onions and garlic, thyme, HALF of the BEPs, breadcrumbs, mustard, cayenne, salt and pepper to a food processor, pulse until blended, add the egg and pulse again.Add to a bowl with the remaining BEPs, stir well until combined. Place cornmeal in a shallow dish.Divide into 8 cakes, dredge in cornmeal, then place on a lined baking sheet.Bake cakes for 20 minutes, then flip and bake for another 10, until crisp and browned.
To prepare waffles:In a large mixing bowl, whisk together eggs, oil and milk.Add baking powder, sugar and salt, whisk again.Add flour, cornmeal and corn, using a spatula, fold until mixture is incorporated.Heat a waffle iron over medium heat.Spray with nonstick cooking spray, and ladle batter onto waffle iron.Cook until waffles are puffed and release.