Greek Sweet & Sour Stew

with Rainbow Chard & Fingerling Potatoes

30 MIN

2 Servings

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From the Test Kitchen

The marriage of sweet and sour is one that withstands the test of time. Though sweet and sour sauces may be associated most closely with American Chinese cuisine, they appear in the cuisines of other cultures, too: for instance, the Italian “agrodolce” and the French “gastrique.” These sauces typically entail a simple combination of sugar and vinegar. In Greece, the traditional sweet and sour dish is not a sauce, but a stew. Our version gets its sweetness from dried apricots, and its sour touch from sherry vinegar used in the broth.

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Nutrition

PER SERVING
Calories

555 Cals (est.)

fresh

ingredients

1 Can Whole Peeled Tomatoes
½ lb Fingerling Potatoes
1 bunch Rainbow Chard
1 Red Onion
¾ lb Green Cabbage
1 bunch Mint
2 oz Kalamata Olives
1 oz Dried Apricots
1½ Tbsps Greek Stew Spice Blend (Sugar, Sweet Paprika, Garlic Powder & Greek Seasoning)
1 Tbsp Sherry Vinegar
½ cup Crumbled Feta Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the potatoes into ½-inch-thick rounds. Remove and discard the chard stems; thinly slice the leaves. Peel and thinly slice the onion. Cut out and discard the cabbage core; thinly slice the leaves. Pick the mint leaves off the stems; discard the stems. Using the flat side of your knife, smash the olives and remove the pits; discard the pits and roughly chop the olives. Roughly chop the dried apricots. Place the tomatoes in a bowl. Using your hands, gently break the tomatoes apart.

2 Start the stew:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and onion; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until softened.

3 Add the chard & cabbage:

Add the chard, cabbage and ¼ cup of water to the pot of potatoes and onion; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until wilted.

4 Finish the stew:

To the pot of vegetables, add the tomatoes, olives, apricots, spice blend, vinegar and 1½ cups of water. Heat to boiling on high. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, 12 to 14 minutes, or until slightly reduced in volume and the potatoes are tender when pierced with a fork. Season with salt and pepper to taste. Remove from heat.