Coconut Sweet Potato Soup With Collard Greens

Coconut Sweet Potato Soup With Collard Greens
Serves 3-4

1 chicken breast, strips
2 Tbsp extra virgin olive oil
1 onion, diced
2 tsp kosher salt
2 smaller sweet potato, cubed
3 garlic cloves, finely minced
1 jalapeno, finely minced
1 tbsp fresh ginger, minced
2 tsp ground coriander
1/2 tsp tumeric
1 can coconut milk
3 cups chicken stock
1 bunch of collard greens, strips
Juice of 1 lime
1/2 cup of chopped cilantro

Cook the chicken in a pot, and reserve.
In the same pot, cook onion and a pinch of salt and saute until soft,
about 3 minutes.
Add the sweet potato, garlic, jalapeno, ginger, coriander and tumeric and
saute for about 2 min. Add chicken stock, coconut milk, 2 tsp of salt,
raise the heat and bring to a boil. Reduce the heat and simmer, covered,
for 15 minutes.
Add the collards and simmer, uncovered, until tender, about 10 minutes.