Greek sweet & sour stew [Recipe]


Greek sweet & sour stew [Recipe]

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Reprinted from  Blue Apron

The marriage of sweet and sour is one that withstands the test of time. Though sweet and sour sauces may be associated most closely with American Chinese cuisine, they appear in the cuisines of other cultures, too, for instance, the Italian “agrodolce” and the French “gastrique.” These sauces typically entail a simple combination of sugar and vinegar. In Greece, the traditional sweet and sour dish is not a sauce, but a stew. Our version gets its sweetness from dried apricots, and its sour touch from sherry vinegar used in the broth.

Makes 2 servings, about 555 calories per serving; cooking time: 25 to 35 minutes




  • 1 can whole peeled tomatoes
  • ½ pound fingerling potatoes
  • 1 bunch rainbow chard
  • 1 red onion
  • ¾ pound green cabbage
  • 1 bunch mint
  • 2 ounces Kalamata olives
  • 1 ounce dried apricots
  • 1½ tablespoons Greek stew spice blend (sugar, sweet paprika, garlic powder and Greek seasoning)
  • 1 tablespoon sherry vinegar
  • ½ cup crumbled feta cheese





1. Prepare the ingredients.

Wash and dry the fresh produce. Cut the potatoes into half-inch-thick rounds. Remove and discard the chard stems; thinly slice the leaves. Peel and thinly slice the onion. Cut out and discard the cabbage core; thinly slice the leaves. Pick the mint leaves off the stems; discard the stems. Using the flat side of your knife, smash the olives and remove the pits; discard the pits and roughly chop the olives. Roughly chop the dried apricots. Place the tomatoes in a bowl. Using your hands, gently break the tomatoes apart.


2. Start the stew.

In a medium pot, heat two teaspoons of olive oil on medium-high until hot. Add the potatoes and onion; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until softened.


3. Add the chard and cabbage.

Add the chard, cabbage and a quarter cup of water to the pot of potatoes and onion; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until wilted.


4. Finish the stew.

To the pot of vegetables, add the tomatoes, olives, apricots, spice blend, vinegar and 1.5 cups of water. Heat to boiling on high. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, 12 to 14 minutes, or until slightly reduced in volume and the potatoes are tender when pierced with a fork. Season with salt and pepper to taste. Remove from heat.


5. Plate your dish.

Divide the finished stew between two bowls. Garnish with the mint and feta cheese. Enjoy!


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