Arakas Latheros (Greek Peas with Tomato and Dill)

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!

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

Ingredients

• 3 tablespoons olive oil
• ½ cup water (Optional)
• 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

Recipe Instructions

Step 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.

Step 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.