Description
Traditional Greek green peas and potatoes in a tomato and olive oil sauce. This dish is commonly served as a main course, but it also works well as a side.
Ingredients
4 tablespoons extra virgin olive oil
4 green onions, chopped
3 cloves garlic, minced
2 large golden russet potato, peeled and cut into medium-sized chunks
1 (16 oz.) package frozen green peas
1 (15 oz.) can crushed tomatoes
water
2 tablespoons fresh dill, chopped
salt
black pepper
Instructions
- Heat EVOO in a large saucepan (like this one) over medium heat until shimmering but not smoking. Add green onion and garlic. Cook for about 4 minutes until soft, but not browned.
- Add frozen peas, crushed tomatoes, potato, and dill and salt and pepper to taste. Fill ⅓ can from tomatoes with water and add to pot. Stir to combine.
- Bring to a boil. Lower heat and partially cover. Cook about 30 minutes on low until peas and potatoes are soft and a majority of the water has evaporated.
- Remove from heat and uncover. Let stand for 7 minutes. Serve as main dish or as a side.
- Prep Time: 8 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Side Dish
- Method: One-Pot
- Cuisine: Greek
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