Please consult the OU's guidelines for checking fruits and vegetables.

Greek Stewed Potatoes and Green Beans
Greek Stewed Potatoes and Green Beans Eileen Goltz | Pareve or Dairy
1 hour 25 minutes
35 minutes
6 to 8 servings

  • Vegetarian Times Issue: February 1, 2000
  • This zesty stew tastes just as good if made the day before but don’t add the herbs or cheese (if using) until you’ve reheated it.
  • Dill, oregano, and parsley tend to be infested with aphids, thrips and other insects. Please see “Kashrut Instructions” below for instructions on checking these for insect infestation.
Ingredients
  • 1 Tablespoon olive oil
  • 1 large onion
  • 2 large baking potatoes (1¼ lbs.)
  • 2 medium zucchini
  • 1 (16 oz.) pkg. frozen cut green beans, thawed
  • 1 (28 oz.) can diced tomatoes
  • ½ teaspoon dried oregano
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh dill
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 4 oz. (1 cup) feta cheese, cut into chunks (optional)

Instructions
  1. Chop onion, peel and cut potatoes into 1/2-inch chunks, halve zucchini lengthwise and cut into 1/2-inch chunks.
  2. In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, 3 to 4 minutes. Stir in potatoes until well combined.
  3. Add 1/2 cup water. Bring to a simmer, then cover and cook until potatoes are halfway tender, about 10 minutes.
  4. Stir in zucchini, green beans, tomatoes (with liquid) and oregano. Return to a simmer, cover and cook until vegetables are just tender, about 15 minutes.
  5. Stir in parsley, dill, salt and pepper.
  6. Ladle stew into shallow bowls and sprinkle some feta over each serving if desired.

Kashrut Instructions

FRESH HERBS:

DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

INSPECTION:

  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.