Print: Arakas Latheros (Greek Peas with Tomato and Dill)

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

Prep

17 min

Cook

31 min

Servings

Difficulty

Medium

Ingredients

3 tablespoons olive oil
6 greens onions , chopped
1 , 16 ounce
1 cup crushed tomatoes
1 potato , peeled and cut into wedges
0.5 cups chopped fresh dill
salt and ground black pepper to taste
0.5 cups water , Optional

Instructions

1 Heat olive oil in a saucepan over medium heat, Cook and stir onions in hot oil 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 tomatoes.
2 Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Make sure that any remaining water from tomatoes has evaporated before serving.

Nutrition per serving

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