- 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
- 1/2 cup chopped fresh dill
- 1/2 cup water (optional)
- salt and ground black pepper to taste
- 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.
- 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.
10/15/2019
recipepes.com
arakas latheros (greek peas with tomato and dill), recipe
PT15M
PT1H
5
455 calories
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