As it get colder meat dishes seem to become more central to the diet of students. On a cold day nobody really craves salad, so I would like to share one of my favorite recipes that is both comforting and sustainable. Don’t be discouraged by the fact that this contains no meat…. the soup is delicious with really crusty and grainy bread. This is very simple recipe so please try it and enjoy!
Potato and Kalamata Olive Stew (4 servings)
- 2 pounds potatoes, peeled and cut into 1-inch chunks
- 1/4 cup olive oil
- 3 cloves garlic, peeled and chopped
- 1/3 tablespoon fresh oregano leaves or 1 teaspoon dried oregano
- 1 cup pitted Kalamata olives, drained
- 2 ounces white wine
- 1 15-ounce can plum tomatoes with juice, chopped coarsely
- salt and pepper
- In a heavy pot, heat the olive oil over medium heat. Add the potatoes, oregano (if using fresh) and garlic and stir to coat with oil. Add the olives and keep stirring.
- Add the tomatoes and oregano (if using dried) to potato mixture and stir. Bring to a boil, then lower the heat, cover the pot and simmer stirring and checking occasionally, until the potatoes are tenderand the sauce is thick, about half an hour. Add a little water, if necessary, to keep stew soupy. Season with salt and pepper to taste.