* Exported from MasterCook *
Crete Stewed Parsley Relish - Maintano Yiahni
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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1/2 cup extra-virgin olive oil
2 medium onions -- chopped
8 cups coarsely chopped fresh flat-leaf parsley
1 1/2 cups chopped plum tomatoes -- canned are fine
salt and freshly ground black pepper -- to taste
Heat the olive oil in a wide, heavy pot and cook the onions over medium-low heat, stirring a few times, until wilted and translucent, about 8 minutes. Add the parsley and toss to coat. Cook, covered, until wilted and completely, about 7 minutes. Add the tomatoes, season with salt and pepper, and stir. Add the tomatoes, season with slat and pepper, and stir. Simmer until most of the liquid has been absorbed, about 20 minutes. Serve warm or at room temperature, accompanied by bread, olives and Greek feta cheese or any Cretan table cheese.
Makes about 4 to 6 servings
AuthorNote: this is really more of a relish, eaten with bread, cheese and olives, than a proper stew. It is also excellent as an accompaniment to grilled [Favorites]. The dish is a specialty of Rethymno.
Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Sept 2011"
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Per Serving (excluding unknown items): 254 Calories; 23g Fat (75.8% calories from fat); 4g Protein; 12g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 60mg Sodium. Exchanges: 2 1/2 Vegetable; 4 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0
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