Dish

Tsigareli

Greens and Beans Stew

Tsigareli is made by sautéing a mixture of greens such as dandelion, spinach, or Swiss chard with onions and garlic in olive oil. The greens are cooked until they are tender and then seasoned with salt, pepper, and lemon juice. Tsigareli is a healthy and flavorful way to incorporate more greens into your diet. It is often served as a side dish with grilled meats or fish, or as part of a meze platter.

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Vegetable Dish

Origins and history

Tsigareli is a traditional dish from the island of Crete in Greece. It is believed to have originated as a way to use up excess greens during the winter months when they are in abundance. Today, it is a popular side dish throughout Greece and is often served at tavernas and meze bars.

Dietary considerations

Vegetarian, vegan, gluten-free

Variations

Some variations of tsigareli include adding tomatoes or peppers to the mixture, or using a different type of greens such as kale or collard greens. Some recipes also call for the addition of feta cheese or olives for extra flavor.

Presentation and garnishing

Tsigareli can be presented on a platter as a side dish or as part of a meze platter. It can also be garnished with fresh herbs such as parsley or dill. To make it look more appetizing, try serving it in a colorful bowl or on a bed of lettuce or other greens.

Tips & Tricks

To make tsigareli more flavorful, try using a mixture of different greens. Be sure to wash the greens thoroughly before cooking to remove any dirt or debris. If you prefer a milder flavor, you can omit the garlic or use less lemon juice.