Stewing

A couple of weeks ago, my friend S. sent me a “blog worthy” recipe for Stewed Kale and Lentils. She commented, “… tonight we made this simple vegan dish that you will LOVE.  Delicious!  Served it over baked yam.” So I made it and I did serve it with baked yam and we did like it. We called it Rockin’ Moroccan Stew! Here’s a not very good picture of the stew:

Rockin' Moroccan Stew

Rockin’ Moroccan Stew

Then that recipe inspired me to make a stew of my own. I felt like staying in the Mediterranean area, but crossed the sea to Greece and created this Greek stew:

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Greek Stew

1/2 white onion, diced

1 carrot, peeled (if necessary) and diced

2 cloves garlic, minced or pressed

2 to 4 Yukon Gold potatoes, diced

1 can diced tomatoes

1 cup vegetable broth

1 1/2 cups white kidney beans (cannellini beans)

zest of 1/2 lemon

several handfuls of spinach

lots of fresh dill, chopped

lots of fresh oregano, chopped

juice of 1/2 lemon

Heat a pot over medium heat (maybe a bit hotter) and throw in the onion. Add a tbsp of water or vegetable broth to the pot to keep the onion from sticking and burning. Keep adding 1 tbsp liquid as needed while sauteing the onion. Add the carrot and garlic and continue to cook and stir and add liquid as necessary to prevent sticking. Add the potatoes, tomatoes and vegetable broth. Bring to boil, reduce to simmer, cover, and leave to cook until potatoes are almost done. Stir in the beans, lemon zest, spinach, dill and oregano. Let simmer, covered, a bit longer until the potatoes are soft, and the spinach has melted into the stew. Stir the lemon juice in just before serving.

We ate this with hummous and Greek Salad.

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5 thoughts on “Stewing

  1. Thomas says:

    That looks very good… love the ingredients . I have bookmarked this to make it.. very soon Thanks for sharing it …

    • msokane says:

      It’s the fresh dill and oregano and the lemon zest that really make this dish. If you can get those giant Greek beans, use them for a more authentic Greek stew. I think they’re called gigantes.

  2. Sue says:

    Well, I am so flattered and delighted that you posted the stewed kale with lentils. I will be making your greek stew this weekend. I like it that both recipes are full meal deals and are FAST. Now that the weather is improving I have less interest in kitchen time.

    • msokane says:

      Yep, the kale and lentils dish was pretty good, I just wish I’d taken some better photos of it. Thanks for passing on the recipe.
      Note to self: always take blog-worthy, food-stylist pictures of everything and always write the recipe down of any new or altered creation. (I almost forgot how I’d made the Greek stew)!

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