Peas, Greek style

Until I moved to Greece, I never thought of peas as a main dish. They were always on the side of the plate, plain, and never the star. In Greece, peas are a main dish and they are absolutely delicious. I could eat these every day.

These are a great pantry dish – made with stuff you probably already have on hand: frozen peas, potatoes, carrots, onions, diced tomatoes.

In a pressure cooker or a regular pot, put in the peas, potatoes, carrots, and onions together. Add the tomatoes and cover with water by a few inches. Stir in the dried dill and parsley.

If you’re using a regular pot, cook covered for about 45 minutes, and don’t let the water cook off. In a pressure cooker, cook for about 10 minutes.

Serve and then garnish with green olive oil, salt, and pepper.

Serve with feta cheese and crusty bread.

I always make it this way; however, you can also add large chunks of beef and cook it as a stew.  And if you don’t have diced tomatoes but you have plain tomato sauce, you can substitute that; it works just fine.  You can use fresh herbs in place of dried; just triple the amounts.

Peas with Potatoes and Carrots
serves 2, very generously; or 4 with bread and cheese

500g frozen peas (or 1 lb)
300g potatoes, in large chunks
300g carrots, in rounds
2 medium or 1 large onion, diced
1 can (400g) diced tomatoes with their liquid
2 tbsp dried dill
2 tbsp dried parsley
salt, pepper
2 tbsp olive oil

1. In a large pot, combine peas, potatoes, carrots, onion, tomato sauce, dill, and parsley. Cover by 2 inches / 5 cm with water. Cover the pot. Cook for 45 minutes, or 10 minutes if a pressure cooker. Add water if necessary.

2. Season with salt and pepper. Drizzle a tablespoon of green olive oil over each serving.

Nutritional Information
per serving (i.e., 1/2 of total recipe)

535 calories
15g fat (2g saturated, 13g unsaturated)
85g carbohydrate
19g protein
23g dietary fiber
0mg cholesterol
357mg sodium (15% DV) – not counting what you add as seasoning
1792mg potassium (51% DV)
Contains a significant amount (+10% DV) of the following:
vitamin A (890%), calcium, thiamin, niacin, vitamin B-6, phosphorus, selenium, magnesium, zinc, vitamin C, iron (47%), riboflavin, food folate, manganese, and copper.

13 thoughts on “Peas, Greek style

  1. Interesting because I’ve had exactly the same experience here in Spain. Peas as far as I was concerned came out of a bag from the freezer to accompany lamb chops or salmon.

    Suddenly I had neighbours who bought a kilo or two of fresh peas, and cooked them with … olive oil, carrots, potatoes, onions, garlic. Pretty similar. I usually add white turnips.

    Have to say it has become one of my favourite meals, and I eagerly scour the shops as soon as the fresh pea season starts (twice a year here). I tend to use a similar recipe for broad beans (which I loathed before I came to Spain), or sometimes mix the two.

  2. I hated peas growing up, but since I moved to Greece, I love them! I like to make them with artichokes and fresh dill, but artichokes are kind of expensive so I don’t do it that often.

  3. I love this! Such a common dish! My mother isn’t putting carrots, but I think they will fit great! And some white rice on the side also fits great!🙂

  4. Pingback: cucumber gazpacho | homeingreece

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