SOUTHERN VEGGIE SOUL SUPPER
1 large sweet potato (cut into 6-8 wedges)
2 tablespoons olive oil
1 medium yellow onion (diced)
1 bunch mustard greens (chopped)
2 cloves garlic (minced)
2 teaspoons paprika
1 cup long grain rice
1 can crushed tomato (14 ounces)
1 fresh bay leaf
1 cup chicken stock
1 cup black eyed peas (cooked, or canned peas that are drained and rinsed)
salt and pepper
PRESERVED LEMON RELISH
2 preserved lemons (quartered)
2 fresno chilies (rough chopped)
For the Sweet Potatoes: preheat oven to 425ºF. Prepare a baking sheet with aluminum foil. Add the potato wedges to the baking sheet, season with salt and pepper, drizzle with olive oil. Place in oven for 15-20 minutes.
For the Beans and Rice: in a medium Dutch oven over medium-high heat, add olive oil, onion, garlic and mustard greens, cook until softened and translucent, about 3 minutes. Add the paprika, rice, tomatoes, bay leaf and chicken stock, bring to a simmer. Reduce heat to low. Cover and cook for 15-20 minutes. Season with salt and pepper. Stir in the black eyed peas.
For the Relish: into the bowl of a food processor, add the preserved lemons and chilies. Pulse to chop. Serve over the finished rice dish and roasted sweet potatoes.
– If you can’t find preserved lemons, try pickled jalapenos and lemon zest!
– Instead of mustard greens, try spinach or kale.
– For a vegan dish, replace stock with water.