Slow-Cooked Peas with Tomatoes and Herbs
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.
- 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
- 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.