Bok Choy Or Collards Potato & Carrot Stew

3 medium potatoes, peeled, each cut into four pieces
6 to 8 cloves garlic, peeled
10 to 12 small carrots, washed, trimmed
3/4 pounds bok choy (or collards), cut into 4-inch lengths
3 green onions, roughly chopped
1 medium yellow onion, cut into large chunks
1/8 cup olive oil
1/8 cup chili garlic sauce

Place potatoes in a medium soup pot; add garlic and carrots. Fill the pot with about 1 1/2 quarts of water. Cook uncovered on medium high heat until water starts to boil, stirring occasionally, then reduce heat to medium and cook until the vegetables get soft. Drain well.

Add the olive oil to a large pan and sauté the yellow onions, green onions and bok choy (or collards) over medium heat until onions are soft and caramelized. Add potato mixture, stirring to mix well. Stir in chili garlic sauce. Serve warm.

Serves 2.

Adapted from

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