Leek Stew with Olives
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!
Ingredients
- 1 kg leeks coarsely chopped
- 100 g black olives pitted (and sliced - optional; I let mine whole)
- 1 onion diced
- ½ cup white wine
- 1 tbsp tomato paste
- 1 bunch dill small
- 1 bunch parsley small
- 1 tbsp oil
- 1 tsp salt or more, to taste
- ½ tsp ground pepper
Instructions
- 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.