Almond Chicken Soup with Sweet Potato, Collards, and Ginger

marthastewart.com

Babette

4 cups chicken stock

½ yellow onion, diced

1 minced garlic clove

1 large sweet potato, peeled and diced (2 cups)

8 ounces boneless, skinless chicken breast, cut into 1-inch pieces

½ cup smooth almond butter

1 cup collard leaves, coarsely chopped

2 tablespoons minced fresh ginger

Coarse salt and freshly ground black pepper

1 lime, cut into wedges

Directions at marthastewart.com

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