This is a delicious, warming, filling stew, and I’ve made it the same the few times I’ve made it, which is not the same as the original recipe says, so we’re going with my slightly adapted version. It’s only a tiny bit spicy, and you can serve with sour cream or a ridiculous amount of white rice to help if you absolutely can’t handle heat. Mm carbs on carbs, I need to make this again next week!

Ingredients:

• 2 tablespoons unsalted butter
• 1 large sweet onion, coarsely chopped
• salt and black pepper
• 5 large garlic cloves, coarsely chopped
• 3 tablespoons gochujang, plus more to taste
• 4 cups turkey broth (if you don’t already have this in your freezer, vegetable or chicken are fine)
• 2 tablespoons soy sauce (tamari for gluten-free)
• 1 teaspoon honey
• 1 1/2 pounds baby gold or fingerling potatoes, halved
• 1 15-ounce can cannellini beans, rinsed
• 1 large bunch Tuscan kale, stems removed and leaves chopped
• cooked white rice, for serving

Melt the butter in a dutch oven over medium-high heat, then add the onion. Season with salt and pepper, and cook until the onion starts to soften, stirring occasionally. Add the garlic and gochujang and stir briefly until fragrant.

Add the broth, soy sauce, honey, potatoes, and beans. Season with a bit more salt and pepper, then bring to a boil. Cover, and reduce the heat to medium-low for a gentle boil, and cook 10 minutes. While you wait you should have time to tear up all that kale!

Add the kale, re-cover, and boil another 10-20 minutes, cooking until the kale has shrunk to a non-overwhelming volume and the potatoes are tender.

Serve over white rice, and enjoy.

Gochujang Potato Stew

Adapted from a paywalled NYT post.

• 2 tablespoons unsalted butter
• 1 large sweet onion, coarsely chopped
• salt and black pepper
• 5 large garlic cloves, coarsely chopped
• 3 tablespoons gochujang, plus more to taste
• 4 cups turkey broth (vegetable or chicken are fine)
• 2 tablespoons soy sauce
• 1 teaspoon honey
• 1 1/2 pounds baby gold or fingerling potatoes, halved
• 1 15-ounce can cannellini beans, rinsed
• 1 large bunch Tuscan kale, stems removed and leaves chopped
• cooked white rice, for serving

Melt the butter in a dutch oven over medium-high heat, then add the onion. Season with salt and pepper, and cook until the onion starts to soften, stirring occasionally. Add the garlic and gochujang and stir briefly until fragrant, then add the broth, soy sauce, honey, potatoes, and beans. Season with a bit more salt and pepper, then bring to a boil. Cover, and reduce the heat to medium-low for a gentle boil, and cook 10 minutes.

Add the kale, re-cover, and boil another 10-20 minutes, cooking until the kale has shrunk and the potatoes are tender.

Serve over white rice, and enjoy.