Guest guest Posted October 16, 2006 Report Share Posted October 16, 2006 @@@@@ Greek Potato Stew - Veggie 2 1/2 pounds potatoes, peeled and cubed 1/3 cup olive oil 2 cloves garlic, minced 3/4 cup whole, pitted kalamata olives 1 1/3 cups chopped tomatoes 1 tsp dried oregano Salt and pepper to taste In a large saute pan, heat the oil over medium heat. Add the potatoes and stir. Stir in the garlic. Add the olives and cook and stir for several minutes. Stir in the tomatoes and oregano. Reduce heat, cover and simmer for 30 minutes or until potatoes are tender. Season to taste with salt and pepper. Makes 6 servings Source: Diane for chetday.com Formatted by Chupa Babi in MC: 10.16.06 ChupaNote: I added one large onion, minced; capers; replaced the dried oregano with a handful of fresh minced parsley and mint; 1 large green pepper minced; all added in the last 10 mins so there's still some crunch, contrast and texture as well as fibre. Sprinkle with feta cheese for protein. Serve on whole wheat orzo for a pasta dinner. And don't forget to add some red pepper flakes to the oil at the very begining!!!! In Greece, this is frequently made with green beans or okra (bomya). ----- Quote Link to comment Share on other sites More sharing options...
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