Collard Greens Bubble and Squeak

Ingredients

• 1 gallon chicken stock
• 3 cups apple juice
• 1 cup small diced yellow onion
• 1 tablespoon Cajun seasoning
• 6 slices hickory smoked bacon
• diced
• 4 heads collard greens
• rinsed
• 3 pounds peeled potatoes
• medium dice
• 1/2 cup all-purpose flour
• 4 ounces unsalted butter
• 1 tablespoon salt
• 1 teaspoon white pepper

Instructions

1. 1/4 cup grapeseed or vegetable oil
2. For the collards: Add the stock, apple juice, onions, Cajun seasoning, bacon and collard greens in a large pot.
3. Bring to a boil over high heat, then reduce the heat to medium and simmer for 1 hour.
4. Then remove from the heat and drain the liquid from the pot, and allow the collards to cool.
5. For the potatoes: In a large pot bring 1 gallon of water to a boil, then add the potatoes and cook until softened, 15 to 18 minutes.
6. Then drain.
7. Press the potatoes, half of the flour and the butter through a food mill or ricer into a bowl.
8. Next add the salt and white pepper, then blend with a whisk.
9. Taste and add additional seasoning if needed.
10. To create the cakes, blend the potatoes with the collards in a bowl.
11. Portion into 6-ounce cakes, about 4-inch rounds.
12. To cook, heat a pan over medium-high heat, then add the oil.
13. Dust the cakes with some of the remaining flour.
14. Place the cakes in the pan and cook until browned, 3 minutes.
15. Then flip and repeat process on second side, 2 to 3 minutes.
16. Remove from the pan and serve.