A super healthy and veggie dish is vegetables cooked with virgin olive oil and tomato juices. In Greece we love to make meals in that way with almost all the vegetables, such as green peas, eggplants, okra, mushrooms even cauliflower.
Today we will cook peas that are a good source of protein, fiber, beta-carotene, vitamin C, folate, iron and calcium. Today’s recipe is called “arakas latheros”, translated as Greek style peas cooked in olive oil, which is not only easy to make, but also an economic dish.
You will only need the vegetables, a rich olive oil-tomato sauce and optionally some tangy feta and good bread to dip in the yummy juices of your meal.
- 450g Greek peas (fresh or frozen)
- 1 onion diced
- 2 carrots sliced
- 1 potato cut in bite size pieces
- 2 medium grated tomatoes
- ½ cup olive oil
- 2-3 tablespoons chopped dill
- Salt & pepper
Heat olive oil in a medium sized pot. Sauté onions until soft. Add carrots and potatoes and sauté 3-4 minutes more and then add the peas and heat and mix until all peas are covered in the olive oil. Now you can add the tomato, dill and pepper, don’t forget to add enough hot water so that the peas are covered just a bit (about ¼ cup). Mix well and bring to a boil. Then lower heat and simmer for 30-45 minutes, until peas are soft, and water is gone-they should only be left with the olive oil.
Serve at room temperature with a big slice of feta cheese and fresh bread.
Bon Appétit!! 🤤
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