Kale Sweet Potato Soup

This one is from my awesome sister-in-law Helen. The first time we made it, we did everything according to the recipe. This time we used spinach, because that's just what I had, but I do think I liked the kale better. Also, I didn't have jalapenos, so we used crushed red pepper to get some heat in there. If you like Thai food, I would totally recommend this.

Kale Sweet Potato Soup

2 T cooking oil

1 onion chopped

2 cloves minced garlic

1 jalapeno seeds and ribs removed and sliced thin

3/4 lb kale, tough stems removed, washed and shredded (about 1 qt)

1-1/2 lb sweet potatoes peeled and cut in 3/4" cubes

1-1/2 quarts chicken broth or stock

1 c. canned low-fat coconut unsweetened coconut milk

1 c. long grain rice

Directions:

In large saucepan, heat oil over moderately low heat

Add onion and cook until translucent, stir occasionally

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

Stir in kale, sweet potatoes, broth and salt, bring to a boil, reduce heat and simmer partially covered until the sweet potatoes are tender, about 20 minutes. Add the coconut milk and heat through.

Meanwhile, cook rice until just done.

Put rice in center of bowl and ladle soup over the rice.