(I haven’t tried this one yet but I hear it’s great. There are many other kale soup variations out there to suit anyone’s palate!)
2 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1 Jalapeno chiles, 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
Soften onions and garlic in cooking oil in large saucepan on medium heat. Then add broth, coconut milk, jalapeños, salt, and sweet potatoes. Bring to a boil and then back it down to medium or medium-low heat until sweet potatoes are soft. Add kale and cook until kale is tender and tasty. Enjoy!