3 cups low-fat, low-sodium chicken broth, divided
4 ounces boneless skinless chicken breast, chopped into small pieces
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1 cup sweet potato, peeled and diced
½ cup onion, chopped
1 cup frozen chopped collard greens (or kale or mustard greens; see note)
1 teaspoon minced garlic
½ cup almonds, sliced
½ cup warm water
1 teaspoon vegetable oil
¼ teaspoon fine sea salt
1/8 teaspoon ground black pepper
2 teaspoons fresh lime juice
In a large soup pot or Dutch oven, heat 2 cups of broth over high heat. Add the chicken, sweet potato and onion, and cook on high 4 to 5 minutes, until sweet potato is tender and chicken is no longer pink. Stir in frozen collards and garlic, and reduce heat to medium-low to simmer.
In the bowl of a mini food processor, process the almonds, water and vegetable oil on high until almonds form a smooth paste. Set aside.
Once all the vegetables are tender, add the remaining cup of broth, almond paste, salt, pepper and lime juice. Stir to blend well. Cook another 1 to 2 minutes to combine flavors. Serve immediately.
Serves two (easily doubled or tripled).
Cook's note: If you can't find frozen greens, triple-wash fresh greens and cook them in boiling water until tender, about 20 to 30 minutes. Chop well and use an equal amount of fresh greens as called for in recipe.
Nutrition values per serving: 387 calories, 18 g fat (2.5 g saturated), 26 g carbohydrates, 6 g fiber, 32 g protein, 50 mg cholesterol, 897 mg sodium.