Slow-Cooked Peas with Tomatoes and Herbs

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It’s easy to…eat your peas if they are cooked up in a tasty Greek recipe like this, with an extra drizzling of extra virgin Greek olive oil to make them even more delicious. Peas contain just about every vitamin and mineral you need, in addition to a good deal of fiber. This is typically a classic springtime vegetarian main course in Greece.

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Slow-Cooked Peas with Tomatoes and Herbs

By Diane Kochilas

Servings

Main Courses, Recipes, Vegan, Vegetables, Vegetarian

Servings

Main Courses, Recipes, Vegan, Vegetables, Vegetarian

Ingredients

½ cup extra virgin olive oil plus more for drizzling
1 large onion halved and sliced
1 small fennel bulb trimmed, halved and sliced
2 garlic cloves finely chopped
3 cups fresh peas
1 can plum tomatoes with juices
Salt to taste
1 star anise or 10 crushed fennel seeds optional
Grated zest of 1 lemon

Instructions

In a wide pot, heat the olive oil over medium heat and cook the onion and garlic until soft, about 8 minutes, stirring.
Add the peas to the pot. Squeeze the plum tomatoes into the pot and add their juices. Season to taste with salt. Add enough water to come about half way up the peas. Add the star anise or fennel seeds if using.
Cover and simmer for about 40 minutes, until everything is tender and the juices almost cooked off.
Stir in the lemon zest. Remove and serve, drizzled with a little extra virgin olive oil.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Slow-Cooked Peas with Tomatoes and Herbs