Island Kale And Sweet-Potato Soup

• 2 tablespoons cooking oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeno 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

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 jalapeno 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.
4. 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.
5. 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.

cooking oil, onion, garlic, pepper, kale, sweet potatoes, chicken broth, salt, milk, longgrain rice

Taken from www.myrecipes.com/recipe/island-kale-sweet-potato-soup (may not work)