Island Kale and Sweet Potato Soup

Island Kale and Sweet Potato Soup

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

1-2 jalapeno chili sliced thin 

3/4 pound kale, tough stems removed, leaves washed well and shredded 

3 sweet potatoes, peeled and cut into 3/4 inch cubes

1 1/2 quarts vegetable stock

1 teaspoon salt

1 cup unsweetened coconut milk

1 cup long grain rice

1. In a large saucepan, heat the oil over moderately low heat.

2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. 

3. Stir in the garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds.

4. Stir in the kale, sweet potatoes, broth, and salt and bring to a boil. 

5. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 20 minutes. 

6. Add the coconut milk and just heat through.

7. Meanwhile, bring a medium pot of salted water to a boil. 

8. Stir in the rice and boil until just done, 10 to 12 minutes. 

9. Drain. Put a mound of rice in the center of each bowl. 

10. Ladle the soup around the rice.