Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) cooking oil

  2. 1 onion , chopped

  3. 2 cloves garlic , minced

  4. 1 jalapeño pepper , seeds and ribs removed, sliced thin

  5. 3/4 pound(s) kale , tough stems removed, leaves washed well and shredded (about 1 quart)

  6. 1 1/20 pound(s) sweet potatoes (about 3) , peeled and cut into 3/4-inch cubes

  7. 1 1/20 quart(s) canned low-sodium chicken broth or homemade stock

  8. 1 1/20 teaspoon(s) salt

  9. 1 cup(s) canned unsweetened coconut milk

  10. 1 cup(s) long-grain rice

Instructions Jump to Ingredients ↑

  1. In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds.

  2. Stir in the kale, sweet potatoes, broth and salt and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 20 minutes. Add the coconut milk and just heat through.

  3. Meanwhile, bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the soup around the rice.

  4. Notes: Crinkly kale leaves are wonderfully sturdy and flavorful, making them especially well-suited to soups. Remove and discard the thick stems and then wash the leaves really well before adding them to a dish. The twists and turns of kale leaves are great places for dirt to hide.

  5. Wine Recommendation: Foods with a bit of sweetness invite some in the wine as well. Good choices would include an off-dry chenin blanc from California or a similarly off-dry riesling from Washington State.


Send feedback