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.
2 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1 jalapeño pepper, seeds and ribs removed, sliced thin
3/4 pound kale, tough stems removed, leaves washed well and shredded (about 1 quart)
1 1/2 pounds sweet potatoes (about 3), peeled and cut into 3/4-inch cubes
1 1/2 quarts canned low-sodium chicken broth or homemade stock
1 1/2 teaspoons salt
1 cup canned unsweetened coconut milk
1 cup long-grain rice
How to Make It
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.
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.
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.
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.
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.
Wonderful soup. I did not have a jalapeno so added a bit of cayenne pepper. Also added 1 can of black beans as I always think sweet potatoes and black beans go together well especially in soup. Had my husband try a sampling, one without coconut milk, one with. He liked the one with!!! So do I. Also, when I dished mine up I added a little bit of red curry paste. Nice addition. Having for dinner tonight with homemade sourdough breadsticks that a good friend happened to bring by today. Will be making this often. ***** all the way.
Delicious! My husband had his doubts once I poured in the coconut milk (I used light, by the way and it was great) but we absolutely love this recipe. It's unusually but delicious, filling, warming, and very healthy.
I thought this recipe was tasty and simple! I made a few changes though, like adding cayenne pepper instead of chopping jalapenos, and adding about a tablespoon of cumin powder. Also we squeezed a little fresh lime in our bowls at the end. My husband loved this dish and we will make it again!
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