Go Back
Print Recipe

Ingredients
  

  • 2 tablespoons cooking oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 jalapeño pepper seeds and ribs removed, sliced thin
  • 1 bunch kale stems removed, leaves washed well and shredded
  • 1 1/2 pounds sweet potatoes peeled and cut into 3/4-inch cubes
  • 1 1/2 quarts canned low-sodium chicken broth or homemade stock
  • 1 1/2 teaspoons salt
  • 1 cup canned unsweetened coconut milk
  • 1 cup long-grain rice

Instructions
 

  • 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.
  • 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.
  • 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.