Name: Arakas Latheros (Greek Peas with Tomato and Dill) recipe
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

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

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.
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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