Island Kale and Sweet-Potato Soup

Island Kale and Sweet-Potato Soup
Photo by © Melanie Acevedo


  • ¾ pound kale, tough stems removed, leaves washed well and shredded (about 1 quart)
  • 1 onion, chopped
  • 1 ½ pounds sweet potatoes (about 3), peeled and cut into 3/4-inch cubes
  • 2 cloves garlic, minced
  • 1 ½ quarts canned low-sodium chicken broth or homemade stock
  • 1 ½ teaspoons salt
  • 1 cup long-grain rice
  • + 3 more ingredients
    • 1 jalapeño pepper, seeds and ribs removed, sliced thin
    • 1 cup canned unsweetened coconut milk
    • 2 tablespoons cooking oil

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...

View full recipe at My Recipes


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