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.
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1/3-1/2
cup
extra virgin Greek olive oil
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2
medium red onions
coarsely chopped, about 2 cups
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4
garlic cloves
crushed
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2
pounds
/ 1 kilo green beans
trimmed and halved crosswise
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3
green bell peppers
trimmed and seeded and cut into ½-inch / 1 ¼ cm rings or strips
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1
fresh chili pepper
optional, whole
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3
ears corn
trimmed and halved
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4
medium
waxy potatoes, peeled and cubed
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3
large
firm ripe tomatoes, chopped or grated
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½
pound
amaranth or sweet dandelion greens
trimmed and coarsely chopped
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1
cup
chopped fresh mint
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½
cup
chopped fresh flat-leaf parsley
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Salt to taste
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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.
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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.