The Pioneer Woman Tasty Kitchen
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Leek and Black Olives Stew

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Level: Easy

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Description

This is one of my favorite dishes. I love onion and I love leeks even more, so for me it’s the perfect combination.

This dish is perfect for those of you who are on a diet. It’s low in calories and high in vitamins, very tasty and easy to make.

Enjoy!

Ingredients

  • 1 Tablespoon Unrefined Sunflower Oil
  • 1 whole Medium Onion, Diced
  • 2 pounds, 3-⅓ ounces, weight Coarsely Chopped Leeks
  • ½ cups White Wine
  • 1 bunch Dill Chopped
  • 1 bunch Parsley, Chopped
  • ½ teaspoons Ground Pepper
  • 1 teaspoon Sea Salt (or More To Taste)
  • 3-⅝ ounces, weight Black Olives, Pitted (and Sliced - Optional; I Let Mine Whole)
  • 1 Tablespoon Tomato Paste

Preparation

Heat oil in a large saucepan. Add diced onion and sauté for 5 minutes until golden.

Add the chopped leeks. Add the white wine and cover with a lid. Check every 10-15 minutes and add more water if necessary.

Let it stew over medium heat until tender (about 30-40 minutes). Add chopped dill and parsley, ground pepper, salt, olives and tomato paste. Stew for another 10 minutes.

Serve! It can also be served cold, but I prefer it warm.

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