Pentozali (Cretan Stew)

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 pound Swiss chard, stems removed and leaves chopped
• 1 pound kale, stems removed and leaves chopped
• 1 pound potatoes, peeled and diced
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• Juice of 1 lemon

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. 2 Add potatoes, carrot, and celery. Stir to coat with oil.
3. 3 Pour in vegetable broth, bring to a boil, then reduce heat and simmer until vegetables are tender.
4. 4 Add Swiss chard and kale, cooking until greens are wilted and tender.
5. 5 Stir in oregano, thyme, salt, and pepper. Simmer for another 10 minutes.
6. 6 Stir in parsley, dill, and lemon juice just before serving.

Equipment

• Large pot

Variations

• Add cannellini beans for extra protein and texture.

Substitutions

• Spinach can be used in place of kale if needed.

Pairings

• Pairs well with a simple Greek salad.

Nutrition

Tips

• For extra flavor, use homemade vegetable broth.
• Adjust the amount of lemon juice to your taste preference.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth.

Serving Suggestions

• Serve with warm crusty bread or a dollop of yogurt.

FAQ