MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gochujang Potato Stew
 Categories: Vegetables, Herbs, Potatoes, Beans, Rice
      Yield: 4 servings
 
      2 tb Unsalted butter or olive
           - oil
      1 lg Red onion; coarse chopped
           Salt & black pepper
      5 cl Garlic; coarse chopped
      3 tb Gochujang; more to taste
      3 c  Vegetable broth
      2 tb Soy sauce
      1 ts Honey or dark brown sugar
      1 lb Baby gold or fingerling
           - potatoes; large ones
           - halved
     15 oz Can cannellini or butter
           - beans; rinsed
      1 lg Bunch Tuscan kale; stems &
           - leaves chopped
           Cooked white rice; to serve
           Sour cream & chopped flat
           - leaf parsley; (both optional),
           - to serve
 
  Heat a large pot or Dutch oven over medium-high. Melt
  the butter and add the onion. Season with salt and
  pepper. Cook, stirring occasionally, until the onion
  starts to soften, 2 to 3 minutes. Add the garlic and
  gochujang, and stir until heated through and fragrant,
  just a few seconds.
  
  Stir in the vegetable broth, soy sauce, honey, potatoes
  and beans. Season with salt and pepper. 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.
  Taste the broth and add more salt, pepper and gochujang
  as desired.
  
  Serve the stew alongside white rice and, for coolness
  against the heat, top with a dollop of sour cream and a
  sprinkle of parsley, if using.
  
  Recipe by Eric Kim
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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