Black Eyed Pea Cakes with Beer Braised Greens

Combine 3/4 can peas and 2 garlic cloves in a food processor; process to a thick paste. Combine pea mixture, remaining peas, 1/2 cup Panko bread crumbs, 1/2 fine chopped red onion, salt/ pepper, and 2 whisked eggs in a large bowl. Stir in 3/4 C cooked quinoa. Shape into a 1/2-inch-thick patties. Place a skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add 4 patties; cook 4 minutes on each side or until golden. Don't over crowd your pan or you'll heat. Rough chop 6 C of greens, 1 clove garlic, and the other 1/2 of your onion. Place a big skillet or dutch oven over med-high heat. Drizzle with olive oil and add onion and garlic. Keep them moving and saute for a minute. Add greens all at once and turn heat up to almost high. Fold greens over after a minute or two. Add 1/2 bottle of beer or 6 oz wine and cover. Check after another minute or two. Place cakes over greens to ensure they are warmed through. Sprinkle greens with Parmesan if desired. Serve cakes atop greens. I made a simple Southwest sauce with 1/2 Miracle Whip and Red Hot sauce to drizzle on top.