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Leek and Black Olives Stew
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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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