Directions:
- 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 degrees.
- 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 [NOT DARK] 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275.18 Kcal (1152 kJ) | ||
| Calories from fat | 54.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.08g | 9% | |
|---|---|---|---|
| Sodium | 880.09mg | 37% | |
| Potassium | 234.39mg | 5% | |
| Total Carbs | 42.85g | 14% | |
| Sugars | 2.72g | 11% | |
| Dietary Fiber | 3.03g | 12% | |
| Protein | 5.65g | 11% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1mg | 5% | |
| Calcium | 24.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 188.92 Kcal (791 kJ) | ||
| Calories from fat | 37.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.17g | 9% | |
|---|---|---|---|
| Sodium | 604.22mg | 37% | |
| Potassium | 160.92mg | 5% | |
| Total Carbs | 29.42g | 14% | |
| Sugars | 1.87g | 11% | |
| Dietary Fiber | 2.08g | 12% | |
| Protein | 3.88g | 11% | |
| Vitamin C | 1.3mg | 3% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.7mg | 5% | |
| Calcium | 17mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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