Its a funny thing. We are obsessed these days with beautiful food. Hence all of the food porn sites. Our blogging with photographs. Haute Cuisine. We eat with our eyes before we eat with our tastebuds.
This recipe will not make Tastespotting or Food Gawker. More is the pity, as it is a Most Delicious dish. And a Most Versatile dish. Just right for those times when your parsley is overgrowing your back yard. Delish? Yes. Beautiful? No. Without further ado:
Maintano Yiahni – Stewed Parsley
Source : The Glorious Food of Greece
Prep time: 10 mins
Cooking time: 35 mins
Serves: 4 – 6 people, depending how you use it
0.5 cup extra virgin olive oil
2 medium onions
8 cups chopped flat leaf parsley – chop medium-coarsely and do not use the tougher stems
1.5 cups chopped plum tomatoes (canned are Ok)
salt and freshly ground black pepper
Heat the olive oil in a wide, heavy pot and cook the onions over a medium-low heat, stirring a few times, until wilted and translucent. It will take about 8 minutes.
Add the chopped parsley and toss to coat. Cook, covered, until wilted completely, about 7 minutes. Add the tomatoes, season with salt and pepper and stir. Simmer until most of the liquid has been absorbed, about 20 minutes.
Serve warm or at room temperature with bread, olives and Greek feta cheese.
Serve over rice or burghul.
Serve over a bowl of pasta.
Freeze for later use.
Use as a taste fortifier in soups, stocks, risottos etc.
Serve over a bowl of hot (cooked dried) beans that have been scattered with sea salt and drizzled with a little olive oil.
Serve on toasted ciabatta for breakfast.
[Update: this post DID make Food Gawker!]
The Greek Series
- Ginger Garlic Lentil Soup
- Take a Tomato – Quick Tomato Soup
- Rizogalo – Greek Rice Pudding
- Thick Thick Yoghurt – how to make
- Watermelon with Haloumi