Contributed by (Recipe adapted from “Recipezaar” at www.recipezaar.com)

Ingredients

2 Tbs Olive oil
1 medium Onion, diced
1 clove Garlic, minced
1/2 tsp Sea salt
1 medium Sweet potato
6 leaves Collard greens, large leaves
1 1/2 C short grain Brown rice, rinse drain
1 C black-eyed Peas, sort rinse drain
1/2 tsp Cayenne pepper
1/4 C Tamari
1 Tbs Balsamic vinegar

Instructions

Peel and dice the sweet potato into 1/2 inch cubes. Remove the ribs of the greens, tear them in half lengthwise and cut into 1/2 inch strips. Preheat oven to 350°F. Heat oil over medium high heat. Sauté the onion and salt for about 2 minutes or until onion begins to soften then add the the garlic and sauté until the onion is almost translucent, about 3 to 4 minutes more. Stir in the sweet potato and collard greens. Sauté, stirring occasionally, until the collard greens are bright green and wilt, about 5 minutes. Place the rice and black eyed peas in a 9x13 inch baking dish. Add the sweet potato mixture and cayenne pepper and mix well. Pour 6 cups of boiling water, the tamari, the balsamic vinegar into the baking dish and mix carefully. Cover tightly with foil and bake for one and one half hours, or until the rice and black eyed peas are tender. Stir gently and serve hot.

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