Greek Celery and Peas - "Selino"
A simple side dish that will go well with an entry such as lamb, chicken or pork. This is a dish I use on Meatless Monday or during lenten and holidays.
Recipe type: Main Dish or Side
Cuisine: Greek
Serves: 6
  • 2 lb. of celery, cut in diagonal in ½" pieces, blanched
  • 2 lemons, divided and juiced
  • 2-3 tablespoon extra virgin olive oil
  • 1 large onions, finely chopped
  • 1 leek, finely chopped
  • 1 large potato, cut in 1" pieces
  • 1½ cups fresh or frozen peas
  • 1 tablespoon fresh dill, chopped
  • salt and pepper to taste
  1. Blanch the celery in water and the juice of one lemon for 10 minutes and drain. Set aside in a bowl.
  2. In a large saute pan, add the olive oil and both onions, cook until softened.
  3. Add the potato, and celery. Add a ¼ -1/2 cup water, cover and simmer for 15 minutes. Watch carefully, more water may be needed.
  4. Add the peas and dill and cook for additional 10-12 minutes, until vegetable are almost soft.
  5. Sprinkle the juice of one lemon on top and season with salt and pepper.
  6. Simmer until warm and serve.
Recipe can be halved for a smaller portion.
Recipe by California Greek Girl at