4 Serves
45 Mins
Thoroughly wash the leeks to remove any grit, then slice them into thin rounds.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
35 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
36 µg / 400 µgCalcium
64 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
39 mg / 1,250 mgPotassium
227 mg / 4,700 mgSodium
841 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
7 g / 28 gSugar
7 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Heat olive oil in a large pot over medium heat and sauté the leeks until they become soft and translucent.
Add the pitted black olives and vegetable broth to the pot, bringing the mixture to a gentle simmer.
Cover the pot and allow the stew to cook for 20 minutes, letting the flavors meld together.
0
g0
g13
g
