Stewed Mixed Greens from Corfu

Name: Stewed Mixed Greens from Corfu (Tsigarelli)
Cuisine: Greek
Ingredients: freshly ground black pepper; 2 lemons, quartered; 1 cup coarsely chopped fresh flat-leaf parsley; 1 cup coarsely chopped arugula; 2 pounds greens with stems (spinach and bitter greens, such as dandelion and mustard greens; sorrel and the outer green leaves of any kind of lettuce, such as romaine, butterhead or green leaf; amaranth shoots and turnip greens; or broccoli rabe, Swiss chard and frisée), leaves coarsely chopped, stems finely chopped (separate the leaves and stems); 2 pounds greens with stems (spinach and bitter greens, such as dandelion and mustard greens; sorrel and the outer green leaves of any kind of lettuce, such as romaine, butterhead or green leaf; amaranth shoots and turnip greens; or broccoli rabe, Swiss chard and frisée), leaves coarsely chopped, stems finely chopped (separate the leaves and stems); 2 pounds greens with stems (spinach and bitter greens, such as dandelion and mustard greens; sorrel and the outer green leaves of any kind of lettuce, such as romaine, butterhead or green leaf; amaranth shoots and turnip greens; or broccoli rabe, Swiss chard and frisée), leaves coarsely chopped, stems finely chopped (separate the leaves and stems); 2 pounds greens with stems (spinach and bitter greens, such as dandelion and mustard greens; sorrel and the outer green leaves of any kind of lettuce, such as romaine, butterhead or green leaf; amaranth shoots and turnip greens; or broccoli rabe, Swiss chard and frisée), leaves coarsely chopped, stems finely chopped (separate the leaves and stems); 2 pounds greens with stems (spinach and bitter greens, such as dandelion and mustard greens; sorrel and the outer green leaves of any kind of lettuce, such as romaine, butterhead or green leaf; amaranth shoots and turnip greens; or broccoli rabe, Swiss chard and frisée), leaves coarsely chopped, stems finely chopped (separate the leaves and stems); 2 pounds greens with stems (spinach and bitter greens, such as dandelion and mustard greens; sorrel and the outer green leaves of any kind of lettuce, such as romaine, butterhead or green leaf; amaranth shoots and turnip greens; or broccoli rabe, Swiss chard and frisée), leaves coarsely chopped, stems finely chopped (separate the leaves and stems); 1–3 teaspoons Aleppo pepper or ½–1 teaspoon crushed red pepper flakes; 1–3 teaspoons Aleppo pepper or ½–1 teaspoon crushed red pepper flakes; 2 large ripe tomatoes, cored and diced, or 1 cup canned diced tomatoes with their juice or 1 cup water; 2 large ripe tomatoes, cored and diced, or 1 cup canned diced tomatoes with their juice or 1 cup water; 1 teaspoon salt; 2 large ripe tomatoes, cored and diced, or 1 cup canned diced tomatoes with their juice or 1 cup water; 1 cup medium-grain rice, such as Arborio (optional); 1 cup medium-grain rice, such as Arborio (optional); 2½ cups boiling water or Chicken Stock (optional); 2½ cups boiling water or Chicken Stock (optional); ⅔ cup olive oil; 2 leeks, trimmed, thinly sliced, washed well and drained; 10–12 green garlic stalks (white plus most of the green parts), thinly sliced, or 4 large garlic cloves, coarsely chopped; 10–12 green garlic stalks (white plus most of the green parts), thinly sliced, or 4 large garlic cloves, coarsely chopped; 2 pounds greens with stems (spinach and bitter greens, such as dandelion and mustard greens; sorrel and the outer green leaves of any kind of lettuce, such as romaine, butterhead or green leaf; amaranth shoots and turnip greens; or broccoli rabe, Swiss chard and frisée), leaves coarsely chopped, stems finely chopped (separate the leaves and stems); 2 pounds greens with stems (spinach and bitter greens, such as dandelion and mustard greens; sorrel and the outer green leaves of any kind of lettuce, such as romaine, butterhead or green leaf; amaranth shoots and turnip greens; or broccoli rabe, Swiss chard and frisée), leaves coarsely chopped, stems finely chopped (separate the leaves and stems); 2 pounds greens with stems (spinach and bitter greens, such as dandelion and mustard greens; sorrel and the outer green leaves of any kind of lettuce, such as romaine, butterhead or green leaf; amaranth shoots and turnip greens; or broccoli rabe, Swiss chard and frisée), leaves coarsely chopped, stems finely chopped (separate the leaves and stems); 2 pounds greens with stems (spinach and bitter greens, such as dandelion and mustard greens; sorrel and the outer green leaves of any kind of lettuce, such as romaine, butterhead or green leaf; amaranth shoots and turnip greens; or broccoli rabe, Swiss chard and frisée), leaves coarsely chopped, stems finely chopped (separate the leaves and stems); 2 pounds greens with stems (spinach and bitter greens, such as dandelion and mustard greens; sorrel and the outer green leaves of any kind of lettuce, such as romaine, butterhead or green leaf; amaranth shoots and turnip greens; or broccoli rabe, Swiss chard and frisée), leaves coarsely chopped, stems finely chopped (separate the leaves and stems); 2 pounds greens with stems (spinach and bitter greens, such as dandelion and mustard greens; sorrel and the outer green leaves of any kind of lettuce, such as romaine, butterhead or green leaf; amaranth shoots and turnip greens; or broccoli rabe, Swiss chard and frisée), leaves coarsely chopped, stems finely chopped (separate the leaves and stems)

Tsigarelli

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

THE MAIN ingredients of this peasant dish, which is spiced with plenty of dried hot red peppers, are various seasonal wild greens gathered from the hills. You can make it with any combination of spinach and bitter greens. On Corfu, this peppery dish is called tsigarelli, and it also includes fresh or canned tomatoes, as does my version. It is also served as a topping for Polenta with Currants and Onions.

With the addition of Arborio rice, it

Ingredients

Europe
Greece
Corfu
Side dish
Gluten-free
Vegan
Mediterranean

Stewed Mixed Greens from Corfu

Tsigarelli

Ingredients

Method

Photos