Name: Island Kale and Sweet-Potato Soup
Yield: 4
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 -

Recipe information

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Ingredients for - Island Kale and Sweet-Potato Soup

1. 2 tbsp. Cooking oil -

2. 1 onion -

3. 2 cloves garlic -

4. 1 jalapeño pepper -

5. 3/4 lb. kale -

6. 1 1/2 lb. sweet potatoes (about 3) -

7. 1 1/2 qt. canned low-sodium chicken broth or homemade stock -

8. 1 1/2 tsp. salt -

9. 1 c. canned unsweetened coconut milk -

10. 1 c. long-grain rice -

How to cook deliciously - Island Kale and Sweet-Potato Soup

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.