1/4t coarse sea salt
2 scallions, minced (3″ – 4″ reserved for garnish)
1T fresh garlic, minced
1t fresh ginger, grated and minced
1t crushed red chili (or to taste)
1 cup coconut milk
1 cup vegetable stock
1 ‘sprig’ dried kombu (about 1″)
2 cups sweet potato, peeled and cut 1/2″ dice
2 cups green cabbage, shredded (I use coleslaw mix)
2 cups cooked black beans
1 cup mixed baby greens (I use spinach, kale and chard)
1/2 cup ripe tomato, cored, seed and cut 1/4″ dice
Coarse sea salt and chili or black pepper to taste
Bring a large frying pan with a lid to heat on medium. Add the water and the scallions and water saute for 2 minutes. Add the ginger, garlic and chili and saute for another minute. Add the coconut milk and chili. Stir to combine. Simmer lightly for 2 minutes. Add the stock, kombu and sweet potato.
Reduce heat to low, cover and simmer for 10 minutes. Add the cabbage and stir to combine. Cover and simmer for 10 minutes. Add the black beans. Cover and simmer for 10 minutes, or until the sweet potato is fork tender. When the sweet potatoes are tender, remove from heat and remove the kombu.
Add the baby greens and stir gently to combine. Let stand 2 minutes to cool and for the greens to wilt. Season to taste. Ladle out and garnish with chopped tomato and scallion greens sliced on an angle.