Arakas Latheros (Greek Peas with Tomato and Dill)
While peas are typically viewed as a side dish, in Greece, it's customary to savor a hearty plate of vegetables as a main course. This time-honored method of preparing peas is both gratifying and nutritious, making it a strong contender for your favorites. For the ultimate meal, accompany these Greek-style peas with crusty bread and feta cheese!
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
- salt and ground black pepper to taste
- ½ cup water, or as needed (Optional)
Instructions
- 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.
- 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
Calories: 245kcalCarbohydrates: 31gProtein: 9gFat: 112gSaturated Fat: 2gSodium: 255mgPotassium: 660mgFiber: 8gSugar: 7gVitamin C: 44mgCalcium: 77mgIron: 4mg
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