Entree: Greece – Ionian Islands – Τσιγαρέλι ➤ Tsigareli (Sautéed green-leaf stew of wild greens and leeks in tomato with vinegar and chili)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 tbsp (45 ml) extra-virgin olive oil
- 1 lb (450 g) mixed wild greens or spinach (a mix of horta, dandelion greens, and spinach works well)
- 1 large (about 10 oz (280 g)) leek, white and light-green parts, sliced thinly
- 1 medium (about 8 oz (225 g)) onion, thinly sliced
- 3 cloves garlic, thinly sliced or minced
- 1 cup (240 ml) crushed tomatoes or passata
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 ml) red pepper flakes, or to taste
- 1 tsp (5 ml) dried oregano
- 1/2 tsp (2.5 ml) sugar (optional, to balance acidity)
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 8 oz (225 g) feta cheese, crumbled
- 2 tbsp (30 ml) chopped fresh parsley or dill for garnish
- Lemon wedges to serve (optional)

Show original ingredient measurements

- 3 tbsp (45 ml) extra-virgin olive oil
- 1 lb (450 g) mixed wild greens or spinach (a mix of horta, dandelion greens, and spinach works well)
- 1 large (about 10 oz / 280 g) leek, white and light-green parts, sliced thinly
- 1 medium (about 8 oz / 225 g) onion, thinly sliced
- 3 cloves garlic, thinly sliced or minced
- 1 cup (240 ml) crushed tomatoes or passata
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 ml) red pepper flakes, or to taste
- 1 tsp (5 ml) dried oregano
- 1/2 tsp (2.5 ml) sugar (optional, to balance acidity)
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 8 oz (225 g) feta cheese, crumbled
- 2 tbsp (30 ml) chopped fresh parsley or dill for garnish
- Lemon wedges to serve (optional)

Instructions

1. Prepare greens: wash and coarsely chop the mixed wild greens or spinach; set aside.
2. Sauté aromatics: heat olive oil in a large skillet or shallow saucepan over medium heat. Add sliced leek and onion and cook until soft and translucent, about 6–8 minutes. Add garlic and red pepper flakes and cook 1 minute until fragrant.
3. Add tomatoes and seasonings: stir in crushed tomatoes, oregano, sugar if using, salt, and pepper. Simmer gently for 5 minutes to meld flavors.
4. Cook the greens: add the chopped greens in batches, stirring to wilt each addition. Pour in 1/4 cup (60 ml) water if mixture seems dry. Cover and cook over medium-low heat until greens are tender, about 10–12 minutes. Stir occasionally.
5. Finish with vinegar and feta: once greens are tender and most liquid has reduced, stir in red wine vinegar and adjust seasoning. Remove from heat and sprinkle crumbled feta over the top; cover briefly so the feta warms slightly.
6. Serve: garnish with chopped parsley or dill and lemon wedges. Serve warm with crusty bread or boiled potatoes as traditionally done in the Ionian Islands.