A nutritious combination of pantry staples and fresh ingredients, this flavorful stew is a delectable way to ensure you’re eating well. Beans are an essential part of the Blue Zones diet, a dietary pattern observed in areas around the world where residents live longer, lower-stress lives. Dandelion greens contain unique compounds and high amounts of vitamins A and K, while [za’atar] introduces delicious aromatics and antioxidants. Eating healthy has never tasted so good! You can also view this recipe on Instagram.
INGREDIENTS
- 1 tbsp extra virgin olive oil
- 1 chopped leek
- 2 minced cloves of garlic
- 1⁄2 tsp turmeric
- 1 tsp smoked paprika
- 1⁄2 tsp crushed coriander seeds
- 1 chopped carrot
- 1 chopped celery stalk
- 1 cup crushed or chopped tomatoes
- 2 cups water
- 2 bay leaves
- 1 sprig rosemary
- 1 can rinsed and drained white beans
- 4-6 chopped dandelion greens or greens of your choice
- 1 tbsp yogurt
- Terranean Herbs & Spices za’atar, to taste
- Salt to taste
- Black pepper to taste
- Fresh parsley leaves
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Chili flakes to taste
INSTRUCTIONS
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Heat olive oil on medium heat. Once heated through, saute the chopped leek until both white and light green parts are tender.
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Add garlic and saute for 1 minute.
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Add in turmeric, smoked paprika, and coriander seeds, sauteeing until fragrant for
around a minute.
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Add in the carrot and celery along with a pinch of salt and black pepper. Saute for 2
minutes.
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Add in the chopped tomatoes, water, bay leaves, rosemary, and beans. Stir until mixed
well.
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Add more salt and pepper to taste. Bring the stew to a boil.
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Once the stew is boiling, lower the heat to a simmer and cook the stew with the lid on for
20 minutes, stirring every few minutes to prevent sticking.
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Add in the dandelion greens and cook covered for another 5 minutes. The consistency should be thick and creamy: add in more water if necessary.
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Adjust salt if necessary and serve with yogurt, adding za’atar and a drizzle of olive oil.
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Garnish with fresh parsley and chili flakes.
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Inhale with family and enjoy!
