Sautéed Greens with Onions and Tomatoes (Tsigareli)
A simple winter recipe with sautéed wild greens from Corfu. The secret is in the olive oil. Go for the best Greek olive oils, which you can find on my online store here.
- 2,5 pounds / 1 – 1 ¼ kg fresh preferably mixed tender greens, such as spinach, sorrel and dandelion, trimmed and washed well
- ¼ cup extra virgin Greek olive oil
- 2 large onions halved and sliced
- 2 leeks washed well and finely chopped
- 1 ¼ cups snipped fresh wild fennel leaves or mint leaves
- 2 garlic cloves minced
- 2 teaspoons sweet paprika powder
- 1 cup plum tomatoes peeled and finely chopped
- 1 ¼ cups snipped fresh dill
- Salt and freshly ground pepper to taste
- 1 teaspoon cayenne pepper
- 1 – 2 tablespoons tomato paste
- 1. Blanch the greens until wilted, and then drain completely.
- 2. Heat the olive oil in a large skillet and cook the onions and leek, stirring, over medium heat until soft, 5 to 7 minutes. Add the garlic, tomato paste, cayenne and paprika and stir for about 3 minutes. Add the wilted greens, dill, wild fennel leaves or mint leaves, and tomatoes. Simmer over low heat, uncovered, for about 20 minutes, until the greens are soft and all the pan liquids have cooked off. The dish should be fairly dry. Adjust the seasoning with salt and cayenne, and serve either hot or warm with fresh country bread. Pour a little fresh olive oil over the greens once they are cooked, if desired.