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

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.





? 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 RecipeYou 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 powderKosher 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.