When I first landed upon Nourished Kitchen‘s recipe for black-eyed pea cakes, I immediately thought of dark little moons on a plate. But that was just my own association – Jenny has crafted these little cakes to be rich in meaning and celebration. The black-eyed peas are tokens of luck; the collard greens resemble dollar bills; and the pork represents progress, as pigs move forward as they root around in the dirt.

For me, they are certainly these things and more. Their flavor is hearty, sweet, and a little smokey. As a long-time vegetarian, the bacon is a true luxury and the hot fat pops in your mouth. There is meat and death in these cakes, but there are greens and rebirth as well. They are circular, they are cyclical, just like life, just like the cycles of the moon.

You could certainly make these cakes in honor of the full moon, but their symbology seems almost too dark and introspective for that bright, jubilant lunar phase. Instead, I’d prepare them for the new moon, which rose just a couple days ago, to observe the mystery and rejuvenation that comes with new beginnings.

bacon-wrapped moon cakes

adapted from Nourished Kitchen

1/2 pound dried black-eyed peas
pinch of baking soda
1 medium sweet potato
1 onion, finely chopped
2 cups collard greens, finely chopped
2 cloves garlic, minced
6 slices of organic, local bacon
pinch of paprika and cayenne, to taste
4 T bacon fat
olive oil

Soak the black-eyed peas in a large pot, topped with warm water by a couple inches with the pinch of baking soda, for 12 – 18 hours. Drain, rinse, then return the peas to the pot with water and set to boil until they’re soft, about 1 hour. Drain and mash the peas with a potato masher or in a food processor. Set aside.

Preheat the oven to 425. Peel the sweet potato, chop into 1/2 – 1 inch chunks, and toss with olive oil and a little salt and pepper. Spread the sweet potato on a baking sheet and roast for 45 minutes, tossing once or twice during the cooking time so it browns evenly on all sides.

Meanwhile, melt half of the bacon fat in a very large skillet over medium heat. Saute the onions for 5-10 minutes until translucent. Add the garlic, and saute for one minute more, being careful to not let the garlic brown. Add the collard greens and and continue to cook until they’re full wilted and soft, about another 10 minutes. Add a pinch of paprika and cayenne.

Add the mashed black-eyed peas and sweet potato to the onion/greens mixture, and mash together with a potato masher or in a food processor until relatively smooth. It’s okay if it’s lumpy, as long as it holds together. Form patties in your palms and wrap each one in a slice of bacon.

Heat the remaining bacon fat in a skillet and fry the patties on either side until brown on each side and warmed through. Serve with a big green salad and a spicy sweet and sour sauce.