Black-eyed Pea Cakes with Collard Greens and Sweet Potato

Name: Black-eyed Pea Cakes with Collard Greens and Sweet Potato
Yield: 6 cakes (6 to 8 Servings)
Ingredients: 1/2 pound dry black-eyed peas; 1/4 teaspoon baking soda; 1 medium sweet potato or garnet yam; 1 tablespoon olive oil; 4 tablespoons bacon fat; 1/2 teaspoon unrefined sea salt; 2 tablespoons arrowroot powder; 1 small yellow onion; 2 cups finely chopped collard greens; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper; 6 slices bacon

Black-eyed Pea Cakes with Collard Greens and Sweet Potato was pinched from <a href="http://nourishedkitchen.com/black-eyed-pea-cakes/" target="_blank">nourishedkitchen.com.</a>

"A bit of cayenne pepper and smoked paprika provide a little brightness to counterbalance the earthy flavor of pulses and sweet potato in this classic recipe for Black-eyed Pea Cakes. Collard greens add a touch a color...."

INGREDIENTS

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1/2 pound dry black-eyed peas

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1/4 teaspoon baking soda

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1 medium sweet potato or garnet yam

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1 tablespoon olive oil

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4 tablespoons bacon fat

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1/2 teaspoon unrefined sea salt

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2 tablespoons arrowroot powder

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1 small yellow onion

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2 cups finely chopped collard greens

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1/2 teaspoon smoked paprika

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1/4 teaspoon cayenne pepper

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6 slices bacon

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