Don’t peas just scream spring? Prepared this Greek-style way, they’re
so comforting, sort of like creamed peas, but with good-for-you olive oil
instead of cream. Dill and sugar snap peas add a welcome element of
freshness, too.
Makes
8 servings (4 cups)
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
HEAT:
HEAT:
ADD:
OFF HEAT, STIR IN:
Test Kitchen Approved
Test Kitchen Tip
We recommend selecting a good extra-virgin olive oil that you’d use for
“dipping.” And since this is a Greek dish, you might look for one from Greece.
WHAT IS LADERA (OR LATHERA)?
It loosely translates to “with or in
(olive) oil.” Ladera-style dishes grew out
of simple peasant-style cooking and are
almost always vegetable based. Favorites
any day of the week in Greece, they’re
popular during Lent and fasting when
meat and dairy are restricted.
Instructions
Heat water in a saucepan to a
boil over high, then reduce heat
to low and maintain a simmer.
Heat 2 Tbsp. oil in a separate
saucepan over medium-high until
shimmering. Add onions and salt;
sauté until onions are translucent,
4–5minutes. Add garlic and cook
until fragrant, 30 seconds; reduce
heat to medium. Stir in flour and
sugar and cook 1 minute.
Add peas and dill; sauté 2 minutes.
Stir in simmering water; increase
heat to medium-high. Cook pea
mixture 7 minutes; stir in snap
peas and cook 4 minutes more.
Off heat, stir in ⅓ cup oil; top
peas with pecorino.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 202
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 1mg 0%
Sodium 758mg 31%
% Daily Value*
Carbs 16g 5%
Protein 5g
*Percent Daily Values are based on a 2,000 calorie diet.
