2 cloves garlic, chopped
1 onion, chopped
1 tbsp vegetable oil
1 1-inch piece fresh ginger, finely julienned
1/2 cup dry white wine
6 cups chicken stock
1 bouquet garni
1/2 cup coconutmilk
Salt, to taste
6 leaves kale, cleaned and chopped
1 cu[ chopped fresh spinach, washed
1 red pepper, finely diced
3 green onions, chopped
4 sprigs thyme
3 bay leaves
1 Scotch bonnet chili, quartered
To prepare a bouquet garni: Place thyme, allspice, bay leaves and chili in a piece of cheese cloth. Tie together securely, leaving a 12-inch piece of string hanging.
In large pot, over medium heat, saute garlic and onion in oil about 3 minutes, or until soft. Add ginger and wine. Add chicken stock and bouquet garni, using string to tie bouquet garni to pot handle. Bring to a boil and reduce heat to low. Simmer about 40 minutes. Taste broth and if spicy enough remove bouquet garni. Add coconut milk and continue to simmer about 15 minutes. Season with salt.
Blanch kale in boiling salted water 7 to 10 minutes, or until tender. Drain and set aside.
Divide kale, spinach, pepper and green onions among boqls. Pour hot broth on top and serve.