Greek Island Longevity Stew
 
Prep time
Cook time
Total time
 
A hearty and delicious Greek vegetable stew that is sure to please everyone in your family.
Author:
Recipe type: Stew/Soup
Cuisine: Greek
Serves: 3
Ingredients
  • 1 - 15oz. can of black-eyed peas, drained & rinsed
  • 1 med. leek, chopped
  • 1 sm. fennel, chopped, (tender fronds reserved)
  • 3 med. Swiss chard leaves, stems removed
  • 1 med. shallot, minced
  • 3 med. garlic cloves, minced
  • ¼ cup extra virgin olive oil
  • ½ tsp. sea salt
  • ¼ tsp. freshly ground pepper
  • 1 cup crushed tomatoes
  • 3 --- bay leaves
  • 1½ cup vegetable stock (or more if you prefer a looser consistency)
  • 3 TBSP. fresh dill
  • 2 TBSP. fresh parsley
  • --- --- tender fennel fronds for topping
  • 3 TBSP. extra virgin olive oil for topping
Instructions
  1. Wash thoroughly, drain and prepare all the vegetables. Chop the fennel bulb and the leek and tear the Swiss chard leaves into bite-sized pieces. Mince the shallot and the garlic and set everything aside.
  2. In a medium pot, heat the olive oil over medium heat and add the fennel, leek, and shallot. Season with the salt and pepper and cook for 6 minutes, stirring occasionally. Add the garlic to the pot and cook for one more minute.
  3. Next, stir in the black-eyed peas and toss well to coat them with the olive oil. Add the crushed tomatoes and the vegetable stock. Bring the pot to a boil and mix in the Swiss chard leaves and the bay leaves.
  4. Cover the pot loosely, reduce to a simmer, then cook for 10 minutes.
  5. Add the fresh dill and parsley and, if you like, some chopped fennel fronds. Continue to cook for another 10-15 minutes.
  6. Discard the bay leaves and turn off the heat. Check the consistency of the stew. If you prefer it more like a soup, add some more hot stock. Adjust the seasoning, if necessary. To serve, divide among warm plates and drizzle with the remaining olive oil. Top with some fennel fronds and serve.
Notes
You can always turn this hearty stew into a soup, by adding more stock or even just water to the pot.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/greek-island-longevity-stew/