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.