This recipe is such a staple for Chef Alli, it has made an appearance in TWO of our cooking classes! Simple to prepare, ripe with opportunities for ingredient swaps with ingredients you already have in your fridge or pantry, and light enough for spring while still nourishing us on these last legs of wintry weather - this is a recipe worth keeping!
| Servings: 6-8 |
Prep: 15 minutes
|
Cook: 30 minutes |
Ingredients
- 2 Tbsp butter or olive oil
- 1 small onion, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 1 Tbsp fresh grated ginger
- 2 medium sweet potatoes, cubed
- 2–3 cups shredded cooked chicken
- 5 cups chicken broth or bone broth
- 1 tsp fresh thyme
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 bay leaf
- 2 tsp ground turmeric
- 1 cup full-fat coconut milk
- 1 head lacinato kale, chopped
- 2 Tbsp lemon juice
Instructions
- Sauté onion and celery in butter or olive oil until softened and slightly browned
- Add garlic and ginger; cook until fragrant, 30-60 seconds
- Add sweet potatoes, broth, thyme, salt, pepper, bay leaf, and turmeric. Bring to a boil, drop to a simmer, and simmer 15-20 minutes, until potatoes are tender
- Stir in chicken, coconut milk, and kale. Cook until wilted
- Finish with lemon juice and adjust seasoning, to taste
Rebecca's Notes
- This is a great way to use up whatever is hanging out in your fridge or pantry! Don't have kale, but you do have half a bag of spinach on its last leg? Use that instead! Butternut squash or baby red potatoes instead of sweet potatoes? Make the swap!
- If you don't have cooked chicken in your leftovers stash, go ahead and drop raw, whole, boneless chicken breasts or thighs into the cooking liquid at step 3 and cook the full 20 minutes. Then pull out your now-cooked chicken, chop or shred it on your board, then proceed with step 4.
- Recipe courtesy of Chef Allison Vyn, of Vyntage Kitchen