Island Kale and Sweet Potato Soup

Recipe and photo from Food and Wine

I am sucker for any recipe that has coconut milk in it so this instantly caught my eye.

This is loaded with good fats from the coconut milk and nutrients from the dark leafy greens.

Perfect for a rainy evening...

Island Kale and Sweet-Potato Soup

1. 2 tablespoons 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 kale, tough stems removed, leaves washed well and shredded (about 1 quart)
6. 1 1/2 pounds sweet potatoes (about 3), peeled and cut into 3/4-inch cubes
7. 1 1/2 quarts canned low-sodium chicken broth or homemade stock
8. 1 1/2 teaspoons salt
9. 1 cup canned unsweetened coconut milk
10. 1 cup long-grain rice

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.