cookware
1 | Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes. |
2 | In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. |
3 | Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. |
4 | Season with salt and pepper. |
5 | Ladle the soup into bowls, and squeeze with lime wedge. |
notes
You can also incorporate a spoonful of red curry and/or sliced serrano chiles when preparing the almond paste.
