Ingredients
2tbspcooking oil
1onion
2clovesgarlic
1jalapeno pepper
¾lbkale
1½lbsweet potatoes
1½qtlow sodium chicken broth,canned, or homemade stock
1½tspsalt
1cupcoconut milk,canned, unsweetened
1cuplong grain rice
Preparation
In a large saucepan, heat the oil over moderately low heat
Add the onion and cook, stirring occasionally, until translucent.
Stir in the garlic and jalapeño and cook, stirring, until fragrant.
Stir in the kale, sweet potatoes, broth and salt and bring to a boil
Reduce the heat and simmer for about 20 minutes, partially covered, until the potatoes are tender.
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.
Drain
Put a mound of rice in the center of each bowl
Ladle the soup around the rice
