Lemon + Goat Cheese Greens

gluten-free // yields 2 servings

1 large bunch collard greens, stems removed

3 tablespoons minced shallot

1 medium garlic clove, minced

2 tablespoons fresh lemon juice

1 1/2 - 2 ounces goat cheese

2-3 teaspoons extra virgin olive oil

salt + pepper

Place collard leaves in a stack and make 1/2-inch thick slices in the shorter direction to create ribbons.

Place a medium pot over medium heat with the oil. Once hot add the shallot and cook for about 3-4 minutes, stirring frequently until just starting to brown. Stir in the garlic for about 1 minute and then add in the collard greens and stir.

Reduce heat to low and cover with a lid for about 5 minutes. Stir, then cover and cook for another 3-6 minutes until cooked to your liking. Stir in the lemon juice. Crumble the goat cheese over top and gently stir until the cheese starts to melt and distribute evenly.

Stir in a few pinches of salt and pepper, then taste and add more if needed.

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Notes: Feel free to use 2 large bunches of large leaf spinach or a large bunch of lacinato kale mixed with a few handfuls of baby spinach.

I’m totally screwed up on my days. Anyone else? Today totally feels like a Monday.

The good news is it’s actually Thursday. But I suppose you already knew that.

Smoky Black Eyed Pea + Collard Green Veggie Burgers | edibleperspective.com

It also seems weird to have a whole new year start mid-week. I feel like that something so BIG should always happen on the weekend. I realize, however, that is impossible.

But, really…2014!!!! It just came flying out of nowhere, but I couldn’t be more excited about it. I’m hopeful that this will be the year to solidify what I’m doing. This constantly evolving career I’ve created and slowly grown. This is the year to really make it work.

Smoky Black Eyed Pea + Collard Green Veggie Burgers | edibleperspective.com

And these veggie burgers are the perfect place to start.

There’s a little luck thrown into these burgers with the black eyed peas and a whole lotta’ healthy goodness and flavor.

Smoky Black Eyed Pea + Collard Green Veggie Burgers | edibleperspective.com

It’s only day 2 of the new year but I already feel more excited and driven than ever before.

It must be the burgers.

Smoky Black Eyed Pea + Collard Green Veggie Burgers | edibleperspective.com

Print this!

Smoky Black Eyed Pea + Collard Green Veggie Burgers

gluten-free, vegan option* // yields 6-8 burgers

1 large clove garlic
2 cups chopped collard greens
3/4 cup chopped red bell pepper
1/2 cup chopped onion
1 cup gluten-free breadcrumbs, made from 2-3 slices GF bread
1, 15oz can black eyed peas, rinsed + drained
1/4-1/2 cup partially ground gluten-free rolled oats
2 tablespoons chipotle adobo sauce
1 1/2 tablespoons extra virgin olive oil
1 teaspoon oregano
1/2 teaspoon salt + pepper
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
3 tablespoons pepitas
pepper jack cheese + hot sauce, optional toppings

Preheat your oven to 350* F and line a large baking sheet with parchment paper if you plan on baking these. Stovetop directions in notes below.

Place garlic in a large food processor and turn on until minced. Add in the collards, pepper, and onion. Pulse about 5 times then scrape the bowl and repeat 2-4 more times until the mixture is evenly chopped and the consistency of thick salsa [not pureed, not chunky]. Empty mixture into a fine mesh strainer and press down to drain the liquid. Set aside.

Toast 2-3 slices of gluten-free bread then allow to fully cool. Grind into breadcrumbs in a blender or food processor.

In a large bowl fully mash the beans with a fork. Add in the onion mixture and mix together. Mix in the breadcrumbs, 1/4 cup oats, adobo sauce, oil, and spices. Mix in the pepitas. The mixture should easily form into a patty. If it seems too wet add another 1-4 tablespoons of ground oats. The mixture should be soft but not soggy.

Take a handful of the mixture and pack into a ball between your hands then press into a patty, making sure to pack all sides tightly. The burgers should be approximately 1/2-inch thick and 3-inches wide.

Place on the baking sheet and bake for 15 minutes then carefully flip [fragile while hot] and bake for another 12-17 minutes until golden brown and done to your liking. Let rest for 5 minutes to firm and turn your oven on to broil. Top with cheese then broil until melted. Serve with hot sauce and a toasted bun.

Let cool fully and store in a sealed container in the fridge for up to 5 days.

notes: Stovetop cooking: Heat a skillet oven medium/med-low and thoroughly oil the pan. Place 2-4 patties in the pan once hot, being sure not to overcrowd, and cook for 5-6 minutes then gently flip with a large metal spatula and cook for another 5-6 minutes until golden brown. Turn your oven to broil, top with cheese, and place under the broiler until cheese is melted. For best breadcrumb results use a light [not dense] gluten-free bread like Udi’s or Rudi’s. Chipotle adobo sauce typically comes in asmall can and is found in the ethnic aisle of your grocery store. It’s very spicy but I would rate these burgers at medium heat.

*Recipe is vegan if using vegan bread and leaving the cheese topping off. The GF bread I use has eggs so my version was not vegan.

These are the soft + fluffy gluten-free buns photographed below.

Smoky Black Eyed Pea + Collard Green Veggie Burgers | edibleperspective.com

I hope your year is already off to a delicious start.

Ashley