About Tsigareli
Tsigareli is traditional Corfiot home cooking at its simplest: seasonal leafy greens, traditionally a mixture of wild plants, briefly boiled and then cooked with onion, olive oil and seasoning. It is a wonderful example of the island's less-famous vegetable cuisine.
Ingredients
- 1 kg mixed leafy greens, such as chard, spinach, dandelion greens, chicory, nettles or other edible greens
- 1 large red onion, finely chopped
- 80 ml extra virgin olive oil
- 1 tsp sweet paprika
- Pinch of hot red pepper, optional
- Salt and freshly ground black pepper
- 1 tbsp tomato paste, optional depending on family style
- Lemon wedges, to serve
Method
- Wash the greens extremely well, removing any tough stalks.
- Blanch them briefly in boiling salted water until just wilted, then drain thoroughly and roughly chop.
- Heat the olive oil in a wide pan and cook the red onion gently until softened.
- Add the paprika and, if using, hot pepper and tomato paste. Cook briefly without scorching the spices.
- Add the drained greens and toss thoroughly through the seasoned oil and onion.
- Cook for 8-12 minutes until the flavours have combined and excess moisture has evaporated.
- Season to taste and serve warm or at room temperature, with lemon if desired.