Ingredients
2 tbsp. Cooking oil
1 onion
2 cloves garlic
1 jalapeño pepper
3/4 lb. kale
1 1/2 lb. sweet potatoes (about 3)
1 1/2 qt. canned low-sodium chicken broth or homemade stock
1 1/2 tsp. salt
1 c. canned unsweetened coconut milk
1 c. long-grain rice
Preparation
Step 1In 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.Step 2Stir 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.Step 3Meanwhile, 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.Step 4Notes: 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.Step 5Wine 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.
