Mageirio - Ikarian Vegetable Stew
Mageirio, after the verb, to cook, “mageirevo,” is essentially an all-purpose summer stew, a kind of “throw-everything-in-one-pot,” dish that almost every home cook makes at least once a week, making use of everything that grows in her garden. This and the next recipe offer slight variations on the theme. If amaranth greens are unavailable, you can use any sweet green, such as chard or dandelion.
- 1/3-1/2 cup extra virgin Greek olive oil
- 2 medium red onions coarsely chopped, about 2 cups
- 4 garlic cloves crushed
- 2 pounds / 1 kilo green beans trimmed and halved crosswise
- 3 green bell peppers trimmed and seeded and cut into ½-inch / 1 ¼ cm rings or strips
- 1 fresh chili pepper optional, whole
- 3 ears corn trimmed and halved
- 4 medium waxy potatoes, peeled and cubed
- 3 large firm ripe tomatoes, chopped or grated
- ½ pound amaranth or sweet dandelion greens trimmed and coarsely chopped
- 1 cup chopped fresh mint
- ½ cup chopped fresh flat-leaf parsley
- Salt to taste
- Heat 1/3 cup olive oil together with 3 cups water in a large pot over medium-high heat. As soon as the water simmers, add the onions, garlic, beans, peppers, corn, and potatoes. Simmer for about 25 minutes, or until the potatoes and corn are tender but al dente.
- Add the tomatoes, greens and herbs. Season with salt. Stir gently to combine, cover, and simmer over low heat until all the vegetables are very tender, about 20-25 more minutes. Serve warm or at room temperature, drizzled with as much additional olive oil as desired.