Black Eye Pea, Sweet Potato, and Greens Casserole

This was a big hit! Served at Bee Green's very FIRST potluck and drum circle!

Ingredients

• 2 tbsp olive oil
• 1 medium onion
• 1/2 half teaspoon sea salt
• 6 - 8 garlic cloves, minced
• 1 medium sweet potato, diced
• 6 - 8 greens (kale, collards, or chard), torn from center, tear into small peices
• 1.5 cups brown rice, sorted & rinsed
• 1 c black-eyed peas (fresh or frozen), sorted & rinsed
• cayenne to taste
• one-fourth cup Bragg's Liquid Aminos
• 1 tbsp balsamic vinegar
• 6 - 8 cups of boiling water

Preheat oven to 350.

Heat oil in large pan, sauté onion garlic until translucent. Stir in sweet potatoes & greens. Cook until greens are bright. Sweet potatoes will not be done.

Combine peas & rice in casserole dish, add veggie mixture. Mix well. Add 6 - 8 cups of boiling water, add cayenne, Braggs Liquid Aminos and balsamic vinegar.

Stir. Cover with glass