Potatoes are simmered with tomatos and kalamata olives for a hearty, warming stew.
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Recipe Details
Greek Potato and Olive Stew Recipe
Ingredients
3 tablespoons olive oil
2 cloves garlic, minced
1 pound small red potatoes, quartered
1 cup kalamata olives, pitted
1 cup crushed canned tomatoes
1 1/2 teaspoons dried oregano
1 tablespoon lemon juice
Salt
Pepper
1/2 cup chopped parsley
1 1/2 cups chopped feta cheese
Directions
Place olive oil in a large pot and heat over medium high heat. Add garlic and potatoes and saute for 2 minutes. Add olives and cook, stirring frequently, for 3 minutes.
Add tomatoes to pot and stir to combine. Season with salt and pepper.
Reduce heat to low and cover pot. Simmer, stirring occasionally, until potatoes are tender, about 40 minutes.
Add oregano, lemon juice, and parsley to potatoes. Taste to correct seasoning. Right before serving, add feta to pot, and mix to combine.
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
464 | Calories |
32g | Fat |
33g | Carbs |
14g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 464 |
% Daily Value* | |
Total Fat 32g | 41% |
Saturated Fat 12g | 61% |
Cholesterol 57mg | 19% |
Sodium 1046mg | 45% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 5g | 17% |
Total Sugars 7g | |
Protein 14g | |
Vitamin C 31mg | 156% |
Calcium 406mg | 31% |
Iron 4mg | 20% |
Potassium 901mg | 19% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |