This is an olive oil based Greek stew featuring snow peas as the main ingredient. To add some heft, potatoes were also added. They are accidentally vegan, and you will not miss the meat. To be honest, serving this stew with rice was somewhat excessive, since despite it being vegan, it is quite filling enough without added grain.
Ingredients:
500 g snow peas
1/3 cup olive oil
4 potatoes (about 600g ), cubed
8 small green onions, thinly sliced
1 1/4 cup water
1 cup fresh dill, finely chopped
1 tsp salt
black pepper, freshly ground
Method:
Pour the olive oil in a large, heavy-bottomed pan and heat it over medium heat.
Add the green onions and sauté them lightly for 1 minute.
Add the cubed potatoes and sauté them for 2-3 minutes, stirring often.
Add the roughly chopped snow peas and chopped dill stems and stir them around the pan with a wooden spoon so that they get coated with the olive oil. Add salt and freshly ground black pepper to taste, add the water, turn heat up to high and let it come to the boil.
Cover the pan with the lid and turn heat down to low. Let snow peas and potatoes simmer for about 20 minutes until tender.
Just before they're ready, about 5 minutes before, stir in the rest of the dill (the chopped leaves).
The snow peas should not be mushy; they should remain crisp and juicy.
Serve immediately, sprinkling some extra chopped dill on top of each plate.
This dish can also be served at room temperature, as is common with all Greek ladera dishes.
صحة و عافية
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