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Arakas Latheros (Greek Peas with Tomato and Dill)

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Diana Moutsopoulos

"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!"
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Ingredients

50 m servings 237 cals
Original recipe yields 4 servings

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Directions

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  1. Heat olive oil in a large skillet 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.
  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.

Footnotes

  • Cook's Note:
  • 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.

Nutrition Facts


Per Serving: 237 calories; 10.8 g fat; 29.1 g carbohydrates; 8.2 g protein; 0 mg cholesterol; 254 mg sodium. Full nutrition

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