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| Arakas Latheros (Greek Peas with Tomato and Dill) |
"Peas are typically considered a aspect dish, however in Greece it's far commonplace to devour a plate complete of vegetables as a primary path. This traditional way of cooking peas is so pleasant and healthful, it's going to most absolutely grow to be a fave. Serve with crusty bread and feta for the remaining meal!"
Ingredients :
- 3 tablespoons olive oil
- 6 green onions, chopped
- 1 (sixteen ounce) package deal frozen peas
- 1 cup beaten tomatoes
- 1 potato, peeled and cut into wedges
- half cup chopped fresh dill
- 1/2 cup water (optionally available)
- salt and ground black pepper to flavor
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 50M |
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- Heat olive oil in a saucepan over medium warmness and prepare dinner onions till soft however not browned, about 5 mins. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from the tomatoes.
- Stir very well and bring to a boil. Lower warmth and prepare dinner, partially protected, until peas and potato are tender, approximately half-hour. Ensure that any ultimate water from the tomatoes has evaporated before serving.
Notes :
- In Greece, this is a classic dish known as Arakas Latheros, which actually translates to "oiled peas". One of the lathera dishes, those "oil foods" characteristic olive oil as the main supply of fats. However, I've made this dish a great deal lighter than the conventional model by way of the usage of a ways much less olive oil and more tomato to compensate.
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