Ladera Peas with dill and pecorino
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.
OFF HEAT, STIR IN:
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.
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, 4–5 minutes. Add garlic and cook until fragrant, 30 seconds; reduce heat to medium. Stir in flour and sugar and cook 1 minute.
Off heat, stir in ⅓ cup oil; top peas with pecorino.
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 1mg 0%
Sodium 758mg 31%
Carbs 16g 5%
*Percent Daily Values are based on a 2,000 calorie diet.