📝 About This Recipe
Hailing from the lush Ionian island of Cephalonia, Tsigaridia is a vibrant, slow-braised masterpiece of wild mountain greens and aromatic herbs. Unlike standard boiled horta, this regional specialty is 'tsigarismeno' (sautéed) with a rich tomato base and a touch of rice, resulting in a silky, savory stew that captures the essence of the Greek spring. It is a nutritional powerhouse that balances the earthy bitterness of wild greens with the sweetness of leeks and the brightness of fresh lemon.
🥗 Ingredients
The Greens (Horta)
- 1.5 kg Mixed Wild Greens (A mix of dandelion, chard, sorrel, nettles, and mustard greens, thoroughly washed)
- 500 grams Fresh Spinach (Roughly chopped)
- 1 bunch Wild Fennel (Finely chopped; use dill if fennel is unavailable)
Aromatics and Base
- 3/4 cup Extra Virgin Olive Oil (Use high-quality Greek oil)
- 1 large Red Onion (Finely diced)
- 2 medium Leeks (White and light green parts only, sliced into rounds)
- 4 pieces Spring Onions (Thinly sliced)
- 3 pieces Garlic Cloves (Minced)
The Braising Liquid
- 1 tablespoon Tomato Paste (Diluted in 1/2 cup warm water)
- 3 tablespoons Carolina or Arborio Rice (To thicken the juices)
- 1 teaspoon Sea Salt (Adjust to taste)
- 1/2 teaspoon Black Pepper (Freshly cracked)
- 1 pinch Red Chili Flakes (Optional for a hint of heat)
- 2 tablespoons Lemon Juice (Freshly squeezed)
👨🍳 Instructions
-
1
Begin by meticulously washing your wild greens in several changes of cold water to ensure all grit and sand are removed. Drain them well.
-
2
Coarsely chop the greens into 2-inch pieces. Don't worry if they look like a mountain; they will wilt down significantly.
-
3
In a large, heavy-bottomed pot or Dutch oven, heat half of the olive oil over medium heat.
-
4
Add the diced red onion and sliced leeks. Sauté for 8-10 minutes until they are soft, translucent, and just beginning to turn golden.
-
5
Stir in the spring onions and garlic, cooking for another 2 minutes until fragrant, being careful not to burn the garlic.
-
6
Add the tomato paste mixture to the pot and stir well to coat the aromatics.
-
7
Add the greens in batches. As each batch wilts down, add the next, tossing with tongs to incorporate the onion base.
-
8
Once all greens are in the pot, stir in the chopped wild fennel (or dill), salt, pepper, and chili flakes.
-
9
Sprinkle the rice over the greens. The rice acts as a binder, absorbing the excess moisture from the vegetables.
-
10
Pour in the remaining olive oil. Reduce the heat to low, cover the pot tightly, and simmer for 30-35 minutes.
-
11
Check the pot occasionally. The greens should cook in their own juices, but if it looks too dry, add a splash of boiling water.
-
12
The dish is ready when the greens are tender and the rice is fully cooked. Most of the liquid should be absorbed, leaving a silky oil-based sauce.
-
13
Remove from heat and stir in the fresh lemon juice. Let the dish rest for 10 minutes before serving to allow the flavors to marry.
💡 Chef's Tips
The secret to authentic Tsigaridia is the variety of greens; aim for at least 4-5 different types to get the right balance of bitter and sweet. Do not over-water the pot; the greens release a lot of moisture, and the goal is a concentrated stew, not a soup. If you can't find wild fennel, use dill and a teaspoon of crushed fennel seeds for that signature Ionian aroma. Always use high-quality olive oil, as it forms the 'sauce' of the dish alongside the vegetable juices. This dish tastes even better the next day when eaten at room temperature.
🍽️ Serving Suggestions
Serve with a thick slice of crusty sourdough bread to soak up the flavorful olive oil. Pair with a generous slab of sharp, salty Feta cheese or a dollop of Greek yogurt. Accompany with fried calamari or grilled octopus for a traditional Ionian feast. Enjoy with a chilled glass of Robola, the crisp white wine native to Cephalonia.