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!

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 245 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.