This leek stew with black olives is a budget-friendly, vegetarian / vegan Spring recipe. The white wine flavor is subtle but surely makes the difference!
Leek stew is one of my favorite Spring recipes. I love onion and I love leeks even more, so for me, this recipe has the perfect flavor. The black olives and white wine will give it a special flavor. This leek stew is very easy to cook, no special cooking skills needed, but the preparation part will take a while.
Be careful when you rinse the leeks because dirt usually hides under their leaves and if you don’t like the taste of sand in your food, be patient and clean them thoroughly. Here’s a great guide on how to clean leeks. Maybe it will help you out.
I remember the first time I cooked this leek stew recipe… it turned out great, but unfortunately I didn’t know that leeks have to be carefully rinsed and an unwanted “extra-ingredient” was added to my meal.
This dish is perfect for those of you who are on a diet too. It’s low in calories and high in nutrients and fibers!
- 1 kg coarsely chopped leeks
- 100 g black olives, pitted (and sliced - optional; I let mine whole)
- 1 medium onion, diced
- 1/2 cup white wine
- 1 tbsp tomato paste
- 1 bunch of dill
- 1 bunch of parsley
- 1 tbsp sunflower oil
- 1 tsp sea salt, or more, to taste
- 1/2 tsp ground pepper
- Heat oil in a large saucepan.
- Add diced onion and sauté for 5 minutes until golden.
- Add the chopped leeks.
- Add 1/2 cup of 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.