(Arakás me Ánitho kai Kremythákia)
Dishes such as this one belong to the category of Greek cookery known as lathera, which, loosely translated, means “oil-based stews.” The liberal use of olive oil produces a surprisingly light and sweet side dish.
- 4 tbsp. extra-virgin olive oil
- 2 medium yellow onions, peeled and finely chopped
- 4-6 scallions, white parts only, thinly sliced
- 1 clove garlic, peeled and minced
- 4 cups shelled fresh or frozen peas
- 1⁄2 cup finely chopped dill
- Salt and freshly ground black pepper
- Heat oil in a large deep skillet over low heat. Add onions, scallions, and garlic, cover, and cook until soft, about 15 minutes.
- Stir in peas. Add water just to cover, replace lid, and cook, stirring occasionally, for 30 minutes. Add dill, season with salt and pepper, and cook covered for 20 minutes.
- Uncover and raise heat to medium-low, and cook until most of the liquid has evaporated, about 10 minutes. Adjust seasoning with salt and pepper and serve warm or at room temperature.