Spicy Rice Bake with Black-Eyed Peas, Collard Greens, and Sweet Potato

'Tis the season for casseroles, stews, and root vegetables! Try your hand at this nice combination of winter vegetables. My recommendation to you, though, is to try to eat it up on its first night. It keeps fine, but, it does get a bit gloppy as a leftover.

Spicy Rice Bake with Black-Eyed Peas, Collard Greens, and Sweet Potato

Three Bowls

2 T olive oil

1 onion, diced

1/2 tsp salt

6-8 cloves garlic, minced

1 sweet potato, peeled and diced

6 leaves collard greens, ribs removed, torn until chunks

1 1/2 c brown rice, uncooked

1 c blackeyed peas, cooked or canned

1/2 tsp cayenne pepper

1/4 c tamari

1 T balsamic vinegar

Preheat oven to 350.

Heat oil in a large skillet over medium-high heat. Add the onion and salt and saute until onion begins to soften, 2 minutes. Add garlic and saute until onion is almost translucent, 3-4 minutes more. Stir in the sweet potato and collard greens and saute until collards are bright green (don't let them turn dark green), 5 minutes.

Place rice and black-eyed peas in a 9x13" casserole dish. Add sweet potato mixture and cayenne and mix well. Pour 6 c boiling water, tamari and balsamic into baking dish and mix carefully. Cover tightly with foil and bake 90 minutes, or until rice and black-eyed peas are tender. Stir gently and serve.

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