Greek Vegetable Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tsp olive oil1 medium onion, chopped2 cloves garlic, minced1 cup of celery leaves and celery, chopped (all leaves is fine)1 14 oz. can diced tomatoes1 teaspoon coarse sea salt1 medium summer squash, about 3 cups1/2 a 10 oz. box of frozen chopped spinach1 tablespoon oregano leaves1 1/2 tsp dried basil or 2 tablespoon fresh1 tablespoon fresh lemon juice
Heat heavy sauce pan. Add olive oil then onions and garlic. Saute until tender. Add celery leaves and continue saute for a couple more minutes, stirring occassionally. Add can of tomatoes, undrained. Add frozen spinach. Cut squash into 3/4 to 1 inch cubes and add to stew. Add seasonings. Simmer for 20 to 30 minutes until squash is tender. Stir in lemon juice at the end. Serve over brown rice and lentils, if desired.
Serving Size: makes 2 servings, about 1 1/2 -3/4 cup
Number of Servings: 4
Recipe submitted by SparkPeople user SCRAPPYGRAMMY.
Serving Size: makes 2 servings, about 1 1/2 -3/4 cup
Number of Servings: 4
Recipe submitted by SparkPeople user SCRAPPYGRAMMY.
Nutritional Info Amount Per Serving
- Calories: 87.0
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 689.0 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 5.2 g
- Protein: 3.1 g
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