Tsigareli, a beloved Greek dish, offers a delightful blend of textures and flavors that will tantalize your taste buds. This simple yet satisfying recipe showcases the vibrant essence of Greek cuisine, utilizing readily available ingredients to create a culinary masterpiece. The subtle sweetness of the onions beautifully complements the rich earthiness of the greens, all expertly balanced with the bright tang of lemon juice and the aromatic warmth of olive oil. Its versatility allows for customization with different greens, making it a perfect dish for showcasing seasonal produce.
Prepare to be captivated by the simplicity and deliciousness of this traditional Greek recipe. Follow the step-by-step instructions below to recreate this authentic culinary experience in your own kitchen, and discover the magic of perfectly prepared Tsigareli.
Tools Needed
- Pot or large pan
Ingredients
- Fennel bulb
- Red onions
- Wild fennel
- Olive oil
- Salt
- Paprika
- Garlic
- Tomato paste
- Swiss chard
- Spinach
- Other sweet greens (optional)
- Mustard greens or collards (optional)
- Fresh wild fennel (or fennel bulb)
- Uzo or fennel seeds (optional)
- Parsley
- Dill
- Feta cheese
- Extra virgin Greek olive oil
Step-by-Step Instructions
Step 1. Sauté Aromatics and Build Flavor Base
- Coarsely chop the fennel bulb and thickly slice the red onions.
- Heat olive oil in a pot. Add the fennel bulb, then the red onions. Season with salt and cover to wilt.
- Add paprika and garlic. The heat helps release the essential oils in the spices.
- Stir in tomato paste; this will act as a thickener.
Step 2. Layer and Wilt the Greens
- Add Swiss chard in increments, allowing it to wilt before adding more. You can use other sweet greens like spinach, sweet sorrel, or dandelion greens.
- Cover and let the greens cook down in their own steam for a few minutes.
- Toss the greens to mix with the onions and oil.
- Add spinach. Optionally add mustard greens or collards for a peppery kick.
Step 3. Enhance Flavor and Finish Cooking
- Add chopped fresh wild fennel (or fennel bulb) and optionally a touch of uzo or crushed fennel seeds for extra anise flavor.
- Continue cooking until the greens are tender but still have a bit of crunch.
Step 4. Garnish and Serve
- Stir in finely chopped parsley and dill.
- Drizzle with extra virgin Greek olive oil.
- Serve with feta cheese.
Read more: Ethiopian Kikel Kikil: Vegan Vegetable Stew Recipe
Tips
- Use sweet greens as the base, with optional additions of bitter greens for complexity.
- This dish can be served on its own or as a side to fish or other dishes.
Nutrition
- Calories: approximately 250-350
- Fat: 20-25g
- Carbs: 15-20g
- Protein: 5-7g
FAQs
1. What types of greens can I use for Horta?
Most leafy greens work! Common choices include spinach, chard, dandelion greens, or even a mix. Choose greens that are tender and not overly fibrous.
2. Can I make this recipe ahead of time?
Yes! Horta tastes even better the next day. Prepare it as directed and store it in the refrigerator for up to 3 days.
3. What if I don't have Kalamata olives?
No problem! You can substitute with other olives, or even leave them out entirely. The recipe will still be delicious.
This simple recipe for Greek braised greens (horta) offers a delicious and healthy side dish perfect for any occasion. The vibrant flavors and satisfying texture make it a true taste of Greece, easily adaptable to your preferred greens and pantry staples. Enjoy the comforting warmth and fresh taste of this classic Mediterranean preparation!