Recipe for Tsigarelli – Greek Style Greens
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Bowls of stewed or sauteed greens are served with meals all over Greece. This recipe, which features a spicy note not often found on Greek tables, is prevalent on islands such as Corfu. In Greece, these dishes are made whenever the greens are available and in many places throughout Greece, this often means the winter months.
Greek Style Greens Ingredients:
- 2/3 cup Greek olive oil
- 2 leeks, trimmed, sliced thin, and washed
- 10 scallion stalks, trimmed and thinly sliced
- 1 teaspoon red pepper flakes
- 2 large tomatoes, cored and diced – or 1 cup diced tomatoes, undrained
- 1 teaspoon salt
- 2 pounds fresh, mixed greens (spinach, swiss chard, kale, dandelion, etc) – keep stems on
- 1 cup chopped, fresh parsley
- 1 cup chopped, fresh arugula
- 2 lemons, cut in quarters
Add oil to a deep skillet and sautee the leeks and scallions together over medium heat until the leeks are soft. This should take about five minutes. Add the red pepper flakes and sautee for another minute. Add the tomatoes and drop the heat to low. Stir for about two minutes. Raise the heat again to medium and add the greens. Sautee until the greens are tender, about ten minutes. Stir in the fresh parsley and arugula. Turn off the heat. Serve in a big platter with a dish of lemons so that people can dress their greens to their taste.
This post was written by GreekBoston.com