Ingredients

• 4 cups chicken stock
• 1/2 yellow onion, diced
• 1 minced garlic clove
• 1 large sweet potato, peeled and diced (2 cups)
• 8 oz. boneless, skinless chicken breast, cut into 1-inch pieces
• 1/2 cup Barney Butter Smooth Barney Butter
• 1 1/2 cup collard leaves, coarsely chopped
• 2 tablespoons minced fresh ginger
• 1 lime, cut into wedges
• chopped cilantro or mint for garnish (optional)

Directions

1. Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.
2. In a small bowl, whisk together the Barney Butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.
3. Ladle the soup into bowls. Scatter some fresh herbs on top, if you wish, and serve with lime wedges.