Ikarian Stew Recipes

LONGEVITY IKARIAN STEW WITH BLACK EYED PEAS AND KALE

Longevity Ikarian Stew with Black Eyed Peas and Kale image

I've long been a fan of the BlueZone books. And of their recipes! This Longevity Ikarian Stew is one of my favorites. A savory pot of stew infused with the flavors of Ikaria, a Greek island in the Aegean Sea, 10 nautical miles southwest of Samos.

Provided by Stephanie Wilson

Categories Soup

Time 1h10m

Number Of Ingredients 12

Ingredients

2 cups dried black-eyed peas
1/2 cup extra-virgin olive oil, divided
1 large yellow or white onion, diced (about 1½ cups)
3 cloves garlic, minced
1 fennel bulb, chopped or sliced
3 large carrots, chopped
1 large tomato, diced
2 tablespoons tomato paste
2 bay leaves
1 teaspoon salt
4 large kale leaves, slivered
1/2 cup chopped fresh dill

Steps:

Sort black-eyed peas and remove any damaged peas, stones, or debris.
Add peas to a large pot, cover with cold water 2 inches above the peas. Bring to a boil and cook for 1 minute. Cover and remove heat and allow to soak for 1 hour. Drain peas and set aside.
Heat 1/4 cup olive oil in a Dutch oven over medium heat. Add the onion and fennel; cook, stirring often, until soft, about 5 minutes. Add the garlic and cook another 20-30 seconds. Stir in the black-eyed peas, carrots, tomato, tomato paste, bay leaves and salt. Stir until tomato paste dissolves. Add enough water to cover the vegetables. Bring to a boil.
Cover, reduce the heat to low and simmer until the black-eyed peas are tender, about 50 minutes. Stir in kale and dill. Cover and cook until the kale is tender, 5-10 minutes. Discard the bay leaves. Ladle into four or five bowls. Drizzle 1 tablespoon olive oil on top of each serving.

Nutrition Facts : Calories 324 calories, Sugar 9 g, Sodium 668.9 mg, Fat 23.4 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 28.8 g, Fiber 7.5 g, Protein 5 g, Cholesterol 0 mg

IKARIAN STEW

Ikarian Stew image

Make and share this Ikarian Stew recipe from Food.com.

Provided by Truefreedom

Categories < 4 Hours

Time 3h20m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

1 cup black-eyed peas, dried
1/4 cup olive oil
1/2 yellow onion, diced
1/2 fennel bulb, trimmed, halved, sliced into thin strips
1 teaspoon garlic, minced
1 1/2 carrots, large, peeled, chopped
1/2 heirloom tomato, diced
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon salt
2 kale leaves, large, slivered
1/4 cup dill, fresh

Steps:

Spread the black eyed peas on a large baking sheet and pic over to remove any damaged peas or debris. Put peas in a large pot, add enough water to submerge by 2 inches, and bring to boil over high heat. Boil 1 minute. Set aside, off the heat and soak for an hour. Drain in a colander set in the sink.
Warm 1/8 cup oil in a large pot or Dutch Oven set over medium heat. Add the onion and fennel. Cook, stirring often, until soft, about 8 minutes. Add garlic and cook until fragrant, about 20 seconds. Stir in black eyed peas, carrots, tomato, tomato paste, bay leaves, and salt until tomato paste dissolves. Add enough water just to cover the vegetables. Raise the heat to medium high and bring to boil.
Cover, reduce the heat to low, and simmer slowly until the black eyed peas are tender about 50 minutes.
Stir in the kale leaves and dill. Cover and cook until kale is tender, 5-10 minutes. Discard ant bay leaves. Ladle into two bowls. Drizzle 1/2 tbsp olive oil on top of each serving.
TIP: For quicker meal, substitute frozen black eyed peas, thawed.

Nutrition Facts : Calories 389.1, Fat 28, SaturatedFat 3.9, Sodium 1068.4, Carbohydrate 29.9, Fiber 8, Sugar 4.5, Protein 7.7

DAN BUETTNER'S IKARIAN STEW

Dan Buettner's Ikarian Stew image

Bring the Ikarian flavors to dinner all week long with this recipe from Dan Buettner.

Provided by The Dr. Oz Show

Yield 4

Number Of Ingredients 8

Ingredients

2 cups dried black-eyed peas 1 cup extra-virgin olive oil 1 cup large yellow or white onion
diced 1 medium fennel bulb
trimmed
halved
and sliced into thin strips 2 tsp minced garlic 1 cup peeled and chopped carrot 1 cup diced red globe
beefsteak
or heirloom tomato 2 tbsp tomato paste 2 bay leaves 1 tsp salt 4 large kale leaves
slivered 1 bunch chopped fresh dill

Steps:

Spread the black-eyed peas on a large baking sheet and pick over to remove any damaged peas or debris. Put the peas in a large pot, add enough cool tap water to submerge by 2 inches, and bring to a boil over high heat.Boil for 1 minute. Set aside to soak for 1 hour. Drain in a colander and set in the sink.Warm 1 cup oil in a large pot or Dutch oven set over medium heat. Add the onion and fennel; cook, stirring often, until soft, about 8 minutes.Add the garlic and cook until fragrant, about 20 seconds. Stir in the black-eyed peas, carrots, tomato, tomato paste, bay leaves, and salt until the tomato paste dissolves. Add enough water just to cover the vegetables. Raise the heat to medium-high and bring to a boil.Cover, reduce the heat to low, and simmer slowly until the black-eyed peas are tender (not rocklike but not mush), about 50 minutes.Stir in the kale leaves and dill. Cover and cook until the kale is tender, 5 to 10 minutes. Discard the bay leaves. Ladle into four bowls. Drizzle 1 tablespoon olive oil on top of each helping.Tip: For a quicker meal, substitute 4 cups frozen black-eyed peas, thawed, or 4 cups drained and rinsed canned black-eyed peas-and skip step 1. Simmer the stew in step 3 for only 25 minutes to blend the flavors and cook the fennel. Complete step 4 as directed.

IKARIAN STEW

Ikarian Stew image

Categories Bean Vegetable Soup/Stew Dinner

Number Of Ingredients 12

Ingredients

1/2 cup Dill
2 cups Dried Black Eyed Peas
1/2 cup Olive Oil
1 1/2 cups Yellow/White Onion
1 piece Fennel Bulb - Trimmed, Halved, Sliced into strips
2 teaspoons Garlic - minced
1 cup Carrots - peeled, chopped
3/4 cup Red Globe/Heirloom Tomato
2 tablespoons Tomato Paste
2 pieces Bay Leaves
1 teaspoon Salt
4 pieces Kale Leaves - slivered

Steps:

Spread the black-eyed peas on a large baking sheet and pick over to remove any damaged peas or debris. Put peas in large pot, add enough cool tap water to submerge by 2 in and bring to a boil over high heat. Boil for 1 min and set aside for 1 hr. Drain and let peas sit in strainer.
Warm 1/4 cup olive oil in large pot and set over medium heat. Add: onion, fennel; cook, stirring often, until soft about 8 mins. Add garlic and cook until fragrant, about 20 sec. Stir in the black-eyed peas, carrots, tomato, tomato paste, bay leaves and salt. Stir until tomato paste dissolves. Add enough water just to cover the vegetables. Raise the heat to medium-high and bring to a boil.
Cover, reduce the heat to low and simmer slowly until the black-eyed peas are tender (not rock-like but not mushy) about 50 mins.
Stir in the kale leaves and dill. Cover and cook until the kale is tender, 5-10 mins. Discard bay leaves. Ladle into bowls. Drizzle 1 tbsp olive oil on each helping.

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2017-05-30 2 cups dried black-eyed peas. 1/2 cup extra virgin olive oil, divided. 1 large yellow or white onion, diced (about 1½ cups) 1 medium …
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1. Spread the black-eyed peas on a large baking sheet and pick over to remove any damaged peas or debris. Put the peas in a large pot, add enough cool tap water to submerge by 2 inches, and bring to a boil over high heat. Boil for 1 minute. Set aside off the heat and soak for 1 hour. Drain in a colander set in the sink.
2. Warm 1/4 cup of the olive oil in a large pot or Dutch oven set over medium heat. Add the onion and fennel; cook, stirring often, until soft, about 8 minutes. Add the garlic and cook until fragrant, about 20 seconds. Stir in the black-eyed peas, carrots, tomato, tomato paste, bay leaves and salt and stir until the tomato paste dissolves. Add enough water just to cover the vegetables. Raise the heat to medium-high and bring to a boil.
3. Cover, reduce the heat to low, and simmer slowly until the black-eyed peas are tender (not rocklike but not mush), about 50 minutes.
4. Stir in the kale leaves and dill. Cover and cook until the kale is tender, 5-10 minutes. Discard the bay leaves. Ladle into four bowls. Drizzle 1 tablespoon olive oil on top of each helping.

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