Saturday, March 19, 2011

black olive & potato stew

Black Olive & Potato Stew
from DeliciousTV's VegEZ podcast

Serves 3-4 | Hands-On Time: 20m | Total Time: 45m

2 lbs. Yukon Gold or any waxy potato
1/4 c. olive oil
3 cloves garlic, chopped
1 c. pitted kalamata olives
15 oz. can diced tomatoes, with liquid
1 t. dried thyme
1 t. dried oregano
salt & pepper to taste
(optional) additional vegetables such as green beans, zucchini or leeks

  1. Quarter potatoes then cut in half again.
  2. Heat olive oil over medium-high heat in a heavy stew pot & add potatoes. Toss to coat.
  3. Add garlic & olives & saute for 3-4 minutes, stirring often.
  4. Add tomatoes & stir.
  5. Cover the pot, lower temperature & let simmer for 20-30 minutes, stirring occasionally.
  6. If you choose to add extra veggies, do so about half way through.
  7. Add herbs, salt & pepper & stir a minute or so prior to serving.
Jackie's notes: I may have used a few extra potatoes & thought the mixture wasn't "stew-y" enough so I added an extra can of tomatoes & upped the herbs a little. This was a really, really easy to make dinner that tasted great the next day for lunch too. I made it early in the day while the kids were napping & then reheated it over the stove later. If you use canned tomatoes with salt you won't need to add any salt at all since the olives are so salty. We, as shown in the photo, added green beans. The girls, who are generally a fan of anything with olives, chowed down on it. A keeper of a recipe!

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