Lunch / Dinner
Greek Pork & Spinach Stew with Beans and Olives
The vibrant flavors of the Greek pantry, like olives, tomato, and feta, come alive in this stew, but are arranged in a slightly different way than they might be back in Greece. It’s surprising just how much depth you can get with so few ingredients and with such a short amount of cooking time.
Stews are comfort-food staples, but they can require a bit of time to cook. To expedite the process, use a quick-cooking cut of meat that doesn’t require a lengthy braising time, like pork tenderloin. You’ll be in your comfort zone in no time.
Ingredients
HEAT:
DEGLAZE:
STIR IN:
Test Kitchen Tip
Be sure to remove the silverskin from the pork tenderloin. It’s tough, chewy, and doesn’t melt during cooking like fat does.
Instructions
Heat oil in a pot over medium. Add onions; sweat until softened, 3–4 minutes. Add garlic; cook 1 minute. Add pork and cook until browned, 3–4 minutes.
Deglaze pot with wine, scraping up any brown bits. Cook wine until nearly evaporated. Stir in broth, tomato sauce, tomato, and olives; increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer stew 10 minutes.
Stir in spinach and beans until spinach is wilted, then season stew with salt and pepper.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 474
% Daily Value*
Total Fat 23g 35%
Saturated Fat 3g 15%
Cholesterol 74mg 24%
Sodium 1264mg 52%
Carbs 32g 10%
Fiber 6g 24%
Protein 32g
*Percent Daily Values are based on a 2,000 calorie diet.