Arakas Latheros (Greek Peas with Tomato and Dill) recipe

All Recipes Best Recipe Side Dish Vegetables Tomatoes

Ingredients

3 tablespoons olive oil
6 green onions, chopped
1 (16 ounce) package frozen peas
1 cup crushed tomatoes
1 potato, peeled and cut into wedges
½ cup chopped fresh dill
½ cup water
salt and ground black pepper to taste

Nutrition Info

245.1 calories
carbohydrate: 31 g
cholesterol: : -
fat: 10.8 g
fiber: 7.7 g
protein: 8.5 g
saturatedFat: 1.5 g
servingSize: -
sodium: 254.9 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a saucepan over medium heat and cook onions until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from the tomatoes.

  2. Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Ensure that any remaining water from the tomatoes has evaporated before serving.

Recipe Yield

4 servings

Recipe Note

Peas are normally considered a side dish, but in Greece it is common to eat a plate full of vegetables as a main course. This traditional way of cooking peas is so satisfying and healthy, it will most certainly become a favorite. Serve with crusty bread and feta for the ultimate meal!

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