Snow Days, Soup Days part 3

Kale and Sweet-Potato Soup
Similar to a Caribbean soup called callaloo, this coconut-milk spiked soup can be made spicy or mild depending on your taste.

2 T. canola oil
1 onion or medium leek, chopped
2 garlic cloves, minced
1 jalapeño pepper, seeds and ribs removed, sliced thin
¾ pound kale, tough stems removed, washed well and shredded
1 ½ pounds sweet potatoes, peeled and cut into ¾ inch cubes
6 cups low-sodium chicken broth
1 cup unsweetened light coconut milk
1 cup long-grain rice, cooked

Heat oil in a large pot. Add the onion or leek and cook gently until translucent. Stir in the garlic and jalapeño and cook until fragrant, about 30 seconds. Stir in the kale, sweet potatoes, broth, and salt and bring to a boil. Reduce heat and simmer, partially covered, until the potatoes are tender, about 20-30 minutes. Add the coconut milk and just heat through.

To serve, place a mound of cooked rice in the center of each soup bowl and ladle the soup around the rice.

Notes: be sure to wash the kale thoroughly (and the leek, if using).
You can use any leafy greens for this soup - collards, large spinach leaves, or a mixture.
If you like it spicy, add some of the jalapeño seeds or a dash of hot sauce while simmering the soup.
For an even heartier main-course soup, add sautéed red bell pepper and drained chickpeas