Peas are normally considered a side dish, but in Greece it is common to eat a plate full of vegetables as a main. This traditional way of cooking peas is so satisfying yet healthy - not to mention easy - it will most certainly become a favourite. Serve with crusty bread and feta for the ultimate meal!
5 spring onions, diced
2 - 3 tablespoons olive oil
1 (500g) bag frozen garden peas
1/2 (400g) tin chopped tomatoes
1 small potato, peeled and quartered
1 small bunch fresh dill, chopped
salt and freshly ground black pepper, to taste
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In a large saucepan, sauté the onions in olive oil over medium heat. Do not brown.
Once onions are soft, add peas and stir to coat with oil. Increase heat to high and cook for five minutes. Add tomatoes, potato, dill, water, salt and pepper. Stir thoroughly to combine. Bring to the boil, then lower heat. Cook partially covered for approximately 30 minutes, until the peas and potatoes are soft. Ensure that any remaining water has evaporated before serving (remove lid during last 5 minutes of simmering if necessary).
Serve a large plate of peas with crusty bread, and slices of feta if desired.
In Greece this is a classic dish known as Arakas Latheros, which literally translates to "oiled peas". One of the lathera dishes, these "oil foods" feature olive oil as the main source of fat. However, I've made this dish much lighter than the traditional version by using far less olive oil and more tomato to compensate.