Last Updated on 12/01/2024 by Adina
An incredible leek stew with olives, a classic Romanian stew recipe, which is healthy, vegan, and more delicious than you could probably imagine.
This leek stew is one of those real surprises when it comes to cooking. This Romanian stew—Praz cu masline—really blew me away, so much so that I ate almost the whole dish alone. There is so much flavor; you really have to try it!
Leeks have a strange fate in Romania. While adored in the South, where they have become almost some kind of local “emblem,” they remain quite unnoticed in the rest of the country.
But I cook quite a lot with leeks. Have a look a this Rice and Bean Soup or this Pea Frittata. I put leeks in any kind of broths or stocks I make (I keep a bag of chopped leeks in my freezer only for this purpose) and use them to make a delicious casserole with leftover German dumplings.
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How to clean leeks?
There is only one thing I would like you to be aware of in case leeks are something new to you: leeks need to be very very thoroughly washed.
Dirt finds its way between the numerous layers of the leek, at the transition from the white part to the green part of the vegetable, so you will have to actually separate the layers and thoroughly wash the leek in between the layers.
The best method to wash the leeks is to slit the leek from the top to the bottom without cutting it all the way through and then carefully separate the layers without taking the leek apart while doing it and wash them under running water until all the dirt is removed.
The olives
- Don't stone the olives; remove the stones only when eating the stew. I honestly believe that already stoned olives don't have half the taste of olives still containing their stone.
- I buy my black olives in large containers in the Turkish shop, they keep well in their brine for at least a couple of months after I open the container and they are so much flavorful than their jarred, stoneless alternative.
- Warn the people eating that the olives still have their pit inside.
How to serve?
Serve as a main dish for two with only some bread on the side (and a nice glass of wine). Or serve as a side dish for four.
Serve with chicken, like this Cast-Iron Chicken Breasts, meatballs like these Romanian Meatballs, or the Zucchini Beef Meatballs, with fish or Balsamic Roast Beef.
Leek Stew with Olives
Ingredients
- 1 lb leeks 450 g
- 2 tablespoons vegetable oil
- 9 oz tomatoes small ones, 250 g
- 20 black olives with stones, Note 1
- 1 tablespoon sugar
- 2 tablespoons white wine
- 1 bay leaf
- a small bunch parsley
- 1 teaspoon fresh lemon juice
- fine sea salt
- 5 peppercorns
- some lemon wedges to serve optional
Instructions
- Clean the leeks very thoroughly. The best method to wash the leeks is to slit the leek from the top to the bottom without cutting it all the way through. Carefully separate the layers without taking the leek apart while doing it. Wash them under running water until all the dirt is removed. Cut most of the green part of the leeks.1 lb leeks/ 450 g
- Preheat the oven to 350°F/180°C.
- Chop the white parts of the leeks and some of the sturdier green parts into 1.2 inches/ 3 cm segments.
- Stew leeks: Heat the oil in a pot, add the leeks and ½ teaspoon salt, cover, and stew for about 6-7 minutes, stirring a couple of times in between.2 tablespoons vegetable oil
- Cut tomatoes: In the meantime, cut the tomatoes into wedges. I had smaller tomatoes, so I quartered each one of them.9 oz tomatoes/ 250 g
- Caramelize the sugar in a small pan. Add the sugar to the pan and let it get darker. When it is caramelized, add two tablespoons of water and stir until all the sugar is dissolved.1 tablespoon sugar + 2 tablespoon water
- Assemble: Pour the sugar syrup into the pot with the leeks, add the tomato wedges, black olives, wine, bay leaf, ½ of the chopped parsley, lemon juice, and peppercorns. Adjust the taste with more salt and lemon juice, if necessary. Stir carefully and if your pot is not suitable for the oven, transfer the food into a small casserole dish.20 black olives + 2 tablespoons white wine + 1 bay leaf +1 teaspoon fresh lemon juice + fine sea salt + 5 peppercorns + parsley
- Bake for about 30 minutes. Sprinkle with the remaining chopped parsley and serve hot with bread as a main dish or with chicken/fish/ meat/ meatballs as a side dish. It can be served cold as well.a small bunch parsley + some lemon wedges to serve
nick lerescu says
Hi Adina,
Nick, fellow Romanian here. I bought a bunch of leeks intending to make a big Vichyssoise. Then I decided to save half for the classical Praz cu Masline (your leek-and-black-olive-stew). My mother often cooked this dish (yes, we are from the South). Thanks for the recipe.
NL
PS Unpitted olives - great tip
Ella May says
Looks yummy! Just wondering, is there a reason not to use pitted olives?
Adina says
Hi Ella. Pitted olives don't taste as good as unpitted, and they also have a kind of squeaky consistency. Unpitted, wrinkly black olives are the best in terms of flavor and texture.
Heidemarie says
hi from Australia again - and happy Easter to you.
I made this for part of an Easter Sunday lunch and it was really good. The vegan-food sceptics loved it as much as the vegans!
My olives weren't particularly good quality - Spanish black olives were the only black ones i could get - sort of a bit dry. Would kalamatas be ok to substitute in terms of flavour?
Thank you for the recipe 🙂
Adina says
Happy Easter to you too, Heidemarie. I think kalamata should work, they have a good reputation. I've never used them for this dish though, the black olives in Turkish shops are always available in Germany and they are so good I rarely feel tempted to buy something else. I think the most important thing is that the olives are not pitted, they lose their flavour together with the pit.
mjskitchen says
This looks fabulous!!! Just bought a bunch of leeks just because they looked pretty. This dish is calling me.
Pamela (BrooklynFarmGirl) says
This looks so tasty!
Marvellina |What To Cook Today says
I love leeks too. Well, I'm not a fan of leeks when I was a kid but I love it now too. This stew looks so hearty
Valentina | The Baking Fairy says
This sounds absolutely delicious! I love olives but I'd have never thought to put them in a stew! I enjoy leeks but often forget to cook with them. I'll be making this once the weather gets colder!
Shashi at Savory Spin says
I love leeks - so I understand you finishing almost all of this, Adina! No matter how hard it is to clean leeks - I find them immensely enjoyable!