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.
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.
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.
% Daily Value*
Total Fat 23g 35%
Saturated Fat 3g 15%
Cholesterol 74mg 24%
Sodium 1264mg 52%
Carbs 32g 10%
Fiber 6g 24%
*Percent Daily Values are based on a 2,000 calorie diet.