Formentera Wild Herb Stew

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A rustic stew from the smallest Balearic island, Formentera Wild Herb Stew celebrates the wild greens that grow along the countryside and coastline. Tender potatoes simmer with greens, almonds, and saffron in an olive oil-rich broth for an earthy, herbaceous meal. Traditionally served with crusty bread to soak up every last drop of the savory liquid.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 20 gFat
• 3 gSaturated Fat
• 48 gCarbs
• 9 gFiber
• 6 gSugar
• 11 gProtein
• 580 mgSodium
• 1180 mgPotassium
• 195 mgCalcium
• 5 mgIron
• 38 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the Aromatic Base

• 3 tablespoons extra virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, thinly sliced
• 1 heaping tablespoon tomato paste
• 1 teaspoon smoked paprika
• A pinch of saffron threads (about 8 to 10 threads)
• 1 small dried chili, crumbled (optional)

For the Stew

• 1.5 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
• 4 cups vegetable broth or water
• 1 bay leaf
• 1 lb mixed wild greens (sow thistle, wild chicory, borage leaves, wild fennel fronds), tough stems removed and leaves roughly chopped
• 1/3 cup blanched almonds, lightly toasted and coarsely chopped
• 1 teaspoon sea salt, plus more to taste
• 1/2 teaspoon freshly cracked black pepper

For Serving

• Cold-pressed olive oil, for drizzling
• Lemon wedges
• Crusty country bread, to serve

Directions

1. Warm the olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 6 to 7 minutes.
2. Add the garlic and cook for 1 minute until fragrant, then stir in the tomato paste, smoked paprika, saffron, and the crumbled dried chili if using. Cook for 2 minutes to deepen the flavors.
3. Add the potatoes, broth, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer uncovered for about 15 minutes, until the potatoes are nearly tender.
4. Stir in the chopped wild greens in batches, allowing each handful to wilt before adding more. Simmer for another 10 to 12 minutes, until the greens are silky and the broth has thickened slightly.
5. Remove the bay leaf and stir in the toasted almonds. Taste and adjust the seasoning with additional salt or a small squeeze of lemon juice to brighten the flavors.
6. Remove from the heat and let the stew rest for 5 minutes so the flavors settle. The texture should be rustic, with tender potatoes in a light, herbaceous broth.
7. Ladle into shallow bowls, drizzle generously with cold-pressed olive oil, and serve with lemon wedges and crusty bread for sopping up the broth.

Cook’s Notes

• Genuine wild greens like borage, sow thistle, and wild chicory give the most authentic flavor, but a mix of baby kale, dandelion greens, and Swiss chard works well in substitution.
• For a heartier, more substantial stew, add a cup of cooked white beans such as cannellini or Great Northern along with the potatoes.
• Toast the almonds in a dry skillet over medium heat until just golden; this brings out their natural sweetness and adds a nutty counterpoint to the herbs.
• A small handful of golden raisins stirred in at the end gives a subtle sweet-savory twist common in older Formentera home cooking.
• Always finish with a generous drizzle of very good olive oil; it is essential to the island's Mediterranean character.

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