Leek stew with olives

Leek stew with olives - A delicious recipe for fasting days

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Number of servings: 4

Welcome to my kitchen! Today I present to you a simple yet incredibly tasty recipe: leek stew with olives. This recipe is not only an excellent choice for fasting days but also a wonderful way to enjoy vegetables in all their glory. Moreover, the combination of leek and olives provides a unique texture and flavor, perfect for accompanying a steaming portion of polenta.

The history of this recipe dates back to ancient times when people began to make use of seasonal vegetables. Leek, a versatile ingredient, has been used for centuries in various dishes, while olives bring a touch of Mediterranean flavor, transforming this dish into a true culinary feast.

Necessary ingredients:
- 1 large leek
- 1 tablespoon hot sauce (you can adjust the amount to your preferences)
- 12 olives (preferably green or black, pitted)
- 3 tablespoons olive oil (or other vegetable oil, according to your preferences)
- 1 tablespoon tomato sauce (optional, but recommended for added flavor)
- Salt, to taste
- Dried thyme (or fresh, for a more intense aroma)
- 500 g polenta (optional, for serving)

Step by step to leek stew with olives:

1. Preparing the ingredients: Start by cleaning the leek. Cut the white part into slices about 1 cm thick. Make sure to remove any outer leaves that are not fresh. Wash the leek well under running water, as it may contain sand between the layers.

2. Heating the oil: Heat a large skillet over medium heat and add the 3 tablespoons of oil. Wait a few seconds for it to heat well, then add the sliced leek. Pour a small cup of water into the skillet, helping to cook the leek and create steam that will keep the vegetables tender.

3. Cooking the leek: Let the leek cook for 10 minutes, stirring occasionally to prevent sticking. You will notice that it becomes soft and transparent, and its aroma will fill the kitchen.

4. Adding the olives and hot sauce: After 10 minutes, add the 12 olives cut in half, as well as the tablespoon of hot sauce. Mix well to combine the flavors and let it simmer for another 5 minutes. The olives will add a salty note and a delicious taste, perfectly complementing the leek.

5. Adding the tomato sauce and seasonings: After 5 minutes, add the tomato sauce and salt to taste. You can also add dried thyme, which will give a special fragrance to the dish. Cover the skillet with a lid and let it simmer for another 2-3 minutes.

6. Serving: Leek stew with olives is ready! You can serve it alongside warm polenta, which will absorb the delicious flavors of the dish. It’s wonderful to add a few fresh parsley leaves on top for a more attractive appearance.

Practical tips:
- If you don't have tomato sauce, you can use fresh tomatoes or even diluted tomato paste with a little water.
- Replace olives with capers for a more tangy note, or add a few strips of bell pepper for extra color and nutrients.
- This dish can also be prepared a few days in advance and reheated in the microwave or on the stove, becoming even tastier as the flavors meld together.

Nutritional information:
This recipe provides a good intake of fiber and vitamins, being low in calories, making it suitable for a balanced diet. Each serving has approximately 150 calories, depending on the exact amounts of oil and olives used.

Frequently asked questions:
- Can I replace the leek with another vegetable?
Yes, you can use green onions or even zucchini, but the cooking time may vary.
- Is this recipe vegan?
Yes, it is completely vegan, perfect for fasting days or for a vegetarian diet.
- What wine pairs well with this dish?
A dry white wine with fruity notes will perfectly complement the flavors of this dish.

I hope this leek stew with olives recipe inspires you to spend time in the kitchen and enjoy delicious and healthy dishes. Bon appétit!