Greek Sweet & Sour Stew with Rainbow Chard & Fingerling Potatoes

Greek Sweet & Sour Stew

with Rainbow Chard & Fingerling Potatoes

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    555 Cals (est.)
fresh
ingredients
Greek Sweet & Sour Stew with Rainbow Chard & Fingerling Potatoes
Title
time-saving
tips & techniques
Prepare the ingredients:
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.

Start the stew:
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.

Add the chard & cabbage:
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.

Finish the stew:
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.

Plate your dish:
5 Plate your dish:

Divide the finished stew between 2 bowls. Garnish with the mint and feta cheese. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
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.

Start the stew:
Add the chard & cabbage:
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.

Finish the stew:
Plate your dish:
5 Plate your dish:

Divide the finished stew between 2 bowls. Garnish with the mint and feta cheese. Enjoy!

Browse Steps
1 of 5