Leeks Stewed with Prunes and Tomato
Enjoy the gentle comfort of leeks stewed with prunes and tomato in extra virgin Greek olive oil — a traditional lathero (olive-oil-focused) dish celebrating olive oil in Greek cooking and the longevity-nourishing aspects of the Mediterranean diet from My Greek Table Season 5: Olive Oil & Longevity.
Ingredients
- 2 lbs. medium leeks white parts, washed and dried
- ⅓ cup extra virgin olive oil
- 1 large ripe tomato grated
- 10 –12 pitted prunes
- Salt & freshly ground black pepper
- ½ cup water or dry red wine optional
Instructions
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Prep leeks: Trim and cut leeks into 2½-inch lengths; wash well.
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Caramelize: Heat olive oil in a Dutch oven; add leeks and cook over medium-low until lightly caramelized (20–25 mins).
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Add ingredients: Stir in tomato and prunes; season with salt and pepper.
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Simmer: Cover and cook gently ~15 mins until tender. Add water or wine if needed to prevent sticking.
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Serve: Serve hot as a savory, olive-oil-rich main or side.
Notes
Notes & Longevity Tips
- Lathero Tradition: Slow-stewed olive oil dishes (lathera) are a hallmark of Greek plant-based comfort cuisine and Mediterranean longevity foods, prized for their flavorful simplicity.
- Nutrient Focus: Prunes add antioxidants and fiber to complement the vitamins in leeks and tomatoes.
