Black-Eyed Pea Cakes And Beer-Braised Turnip Greens

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1/4 cup uncooked quinoa

1/2 cup organic vegetable broth

2 cups canned black-eyed peas, rinsed, drained, and divided

2 garlic cloves, chopped

1/2 cup panko (Japanese breadcrumbs)

1/2 cup finely chopped red onion

1 1/2 teaspoons ground cumin

1/2 teaspoon black pepper

1/4 teaspoon kosher salt

1/8 teaspoon ground red pepper

2 large eggs, lightly beaten

1 tablespoon olive oil, divided

2 teaspoons olive oil

1 1/2 pounds turnip greens, coarsely chopped

6 ounces light beer

1/2 teaspoon sugar

1/4 teaspoon black pepper

4 garlic cloves, chopped

1 tablespoon red wine vinegar

2 tablespoons pine nuts, toasted

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