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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.

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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

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Lunch / Dinner

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