Greek Peas

Sometimes I only post hard recipes and forget that the simple ones are just as important and delicious! These are the things that keep me up at night and probably why I always dream of food! So here is a STAT midnight greek pea recipe on request- brought to you from my bed. This dish is also known as Arakas Kokinistos! 

Ingredients: 

2 lbs green peas 

16 ounce can of chopped tomatoes 

1 onion, chopped 

2/3 cup of olive oil 

2/3 cup water 

1 1/2 teaspoon of salt 

1 teaspoon of pepper 

A bunch of fresh dill, chopped. (Avoid using the stem of the fresh dill) 

Directions:

1. Heat olive oil on medium heat. Add onions and sautée until translucent. 

2. Add the peas and coat well in the oil. Try not to let the onions brown by mixing well. 

3. Add the tomato, dill, salt and pepper. Stir the sauce well. Bring to a boil while stirring to keep the bottom from burning. 

4. Once at a boil, lower heat to simmer for 45 minutes. Keep the lid halfway covering the pan. Serve and enjoy! 

Notes: 

-You can use frozen peas, just defrost for 20 minutes and rinse. 

-There are many variations, the longer you cook it the less chunky the sauce will be.  

-If you like dill- just keep adding it in. 

FYI 

-It comes out differently depending on who is making it, but this recipe is as good as I can get it considering no one measures! 

The importance of this dish is the oil, the use of only onion (no garlic!), and the dill. It is present on just about every holiday. It is often used as a side dish for everyday dinners. It is definetly a more exciting way to make peas and worth a try! 

Background: 

The base of this dish- of the oil, tomato and onion is called kokkinisto. That base can also be used when making meats such as chicken, beef or pork.

If you were using meat, instead of the dill, you would add something like cloves or cinnamon!