2 tablespoons unsalted butter or olive oil
4 large garlic cloves, coarsely chopped
2 to 3 tablespoons gochujang, mild
3 cups chicken or vegetable broth
2 tablespoons low sodium soy sauce
1 teaspoon honey or dark brown sugar
1 pound baby gold or fingerling potatoes, large ones halved
1 (15-ounce) can cannellini or butter beans, rinsed
1 large bunch Tuscan kale, stems and leaves chopped (6 packed cups) or spinach
Cooked white rice, for serving
Sour cream and chopped flat-leaf parsley (both optional), for serving
Step 1
Heat a large pot or Dutch oven over medium-high. Melt the butter and add the garlic and gochujang. Stir until heated through and fragrant, just a few seconds.
Step 2
Stir in the broth, soy sauce, honey, potatoes and beans. Bring to a boil over high, then reduce the heat to medium-low to maintain a gentle boil. Cover and cook for 10 minutes, then add the kale. (It will seem like a lot at first but will wilt down considerably.) Tamping down the kale, continue gently boiling the covered stew, stirring occasionally, until the potatoes are tender and the broth is thickened to your liking, 10 to 20 minutes.
Step 3
(Optional) Serve the stew alongside white rice and top with a dollop of sour cream and a sprinkle of parsley.
One of NYT Most Popular Recipes.