Summer vegetable stew recipe

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  • Yield: 6 Servings


  • ⅓ cup Greek extra virgin olive oil, plus more for serving
  • 3 cups water
  • 2 medium red onions, coarsely chopped (about 2 cups)
  • 4 garlic cloves, chopped
  • 2 pounds (1 kg) green beans, trimmed and halved crosswise
  • 3 green bell peppers, cut into ½-inch (1.25 cm) rings or strips
  • 1 fresh chile pepper (optional), whole
  • 3 ears of corn, husked and halved
  • 4 medium boiling potatoes, peeled and cubed
  • 3 large firm-ripe tomatoes, chopped or grated
  • ½ pound amaranth or sweet dandelion greens, trimmed and coarsely chopped
  • 1 cup chopped fresh mint leaves
  • ½ cup chopped fresh flat-leaf parsley
  • Salt
How to Make It
  1. In a large pot, heat the olive oil and water over medium-high heat. As soon as the water simmers, add the onions, garlic, beans, bell pepper, chile pepper (if using), corn, and potatoes. Simmer until the potatoes and corn are firm-tender, about 25 minutes.
  2. Add the tomatoes, greens, and herbs. Season with salt to taste. Stir gently to combine, cover, and simmer over low heat until all the vegetables are very tender, 20 to 25 more minutes. Serve warm or at room temperature, drizzled with as much additional olive oil as desired.

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