Susie's Place



  Greek recipes


Thessalonian Peas  / Arakas Thessalias

I know I'm straying from Greek Cooking by saying this, but personally, I think this dish is great with fried chicken.  It is so versatile that it lends it's flavor to all sorts of roasts, steaks and chops.



2 lbs. peas
1/2 cup butter
1 cup vegetable broth
1 medium head romaine lettuce, chopped
1/2 cup olive oil
6 green onions, chopped
3 carrots, chopped
1/4 cup dill weed, chopped
salt & pepper
1/2 lb. potatoes, diced 

In a medium saucepan, boil together the butter, broth and peas for 5 minutes.  Add the lettuce and stir it through so it wilts.  Set aside. 

In a medium saucepan, heat the olive oil and stir-fry the green onions, carrots and dill.  Pour this mixture into the pea -lettuce pot. Add the diced potatoes and season it with salt & pepper.  Bring to a boil and cook until the potatoes are done and the juice is thick.


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