Greek Potato Stew

4.3 (2 reviews)

2 cloves garlic, minced
1/3 cup olive oil
2 cups vegetable or faux-chicken broth
1 6-oz. can chopped tomatoes, including liquid
6 medium white potatoes, peeled and cubed
3/4 cup whole, pitted kalamata olives
1 Tbsp. fresh or 1 tsp. dried oregano
Salt and freshly ground black pepper, to taste

• In a medium pot, sauté the garlic in the oil over medium heat.
• Add the broth, tomatoes and liquid, potatoes, olives, and oregano and stir.
• Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes, stirring occasionally.
• Season with the salt and pepper and continue cooking, uncovered, until the potatoes start to break apart and stew is somewhat creamy but still chunky mixture.
• Serve hot.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind