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Island Kale and Sweet-Potato Soup

Inspired by Caribbean callaloo, this tropical, coconut-milk-spiked soup can be mildly or wildly spicy, according to your taste. If you like it hot, add some or all of the jalapeño seeds or a splash of Tabasco sauce.

  • SERVINGS: 4
  • Fast
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Recipe

Ingredients

  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

Directions

  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 jalapeƱo 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.

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.

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.

Search for easy-to-find light, soft chenin blanc

Reviews

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User Reviews

(Average Rating)

LOVED this!  Delicate and healthy!  Am making again next weekend.

Posted by: geldae1234 on August 3, 2008

rating

This is a really good recipe, but you should use yams (orange flesh) instead of sweet potatoes (white flesh). At least at my grocery store that's the major difference. The flavor is basically the same, but the yams have that beautiful color that compliments the kale so nicely.

Posted by: LSteinkopf on February 26, 2008

rating
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