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    Home » Leafy Greens

    Foraged Greens with Garlic and Paprika (Tsigarelli)

    Published: Nov 13, 2021 Modified: Feb 16, 2023 by Alan Bergo This post may contain affiliate links 5 Comments

    Jump to Recipe Print Recipe

    Wild greens are eaten all over the Mediterranean, and, if you have a copy of my book you'll know how much I like horta-the famous Greek conglomeration of foraged greens. For all intents and purposes, you can think of Tsigarelli (also known as horta tsigari) as it's hot cousin, literally and figuratively. 

    Greek foraged greens with garlic and paprika or tsigarelli

    I read about tsigarelli first in Glorious Foods of Greece by Diana Kochilas, a book Hank Shaw recommend I read after we we talked about our mutual love of lamb and goat earlier this year. Kochilas book is filled with things I've bookmarked to try, but tsigarelli was the first thing I made.

    After reading about the dish in Kochila's book, I browsed some of my other Greek books and found a different version in a book specifically on the food of Corfu (obscure culinary references like these are part of why I hoard my books). 

    Divining the origins of tsigarelli is now the first time this book has been useful in about 10 years.

    The dish is reputedly from Corfu and, just like it's cousin horta, is made with lots of wild greens. While typical horta is just cooked wild greens with tons of olive oil and fresh lemon, tsigarelli is more pointed, containing flavorings like red tomato or tomato paste, and, most importantly, hot (spicy) paprika. In the version I have for you here, I suggest adding both paprika and cayenne so you can control the heat. 

    In A Kitchen in Corfu, tsigarelli goes by the name horta tsigari, the name being a nod to horta, the Grecian pet name for many edible wild plants.

    Tsigarelli often calls for other seasonings too, which sets it apart from traditional horta that typically is only plants. I've seen alliums like onions and garlic of vary ages, as well as leeks used in the dish.

    Along with more alliums than horta, tsigarelli also seems to often call for herbs, well, one herb in particular: handfuls of wild fennel fronds, which taste a bit stronger than the ones you might see at a grocery store, if that store carries whole fennel bulbs with their stems and fronds attached, which can be tough to find. I've also seen mint and / or dill used. 

    Foraged greens for tsigarelli or horta tsigari
    I used some different greens than the traditional recipes may call for, but most of them, or greens very similar, could be found in the area. For example, I use a few leaves of Swiss chard instead of the Beta maritima that is likely common in Greek regional recipes.

    Wild Fennel Fronds 

    The most common "herb" has to be wild fennel fronds. Wild fennel is widespread in the Mediterranean and the fronds are mentioned repeatedly in Kochilas version of the dish, but are noticeably absent in the version from a kitchen in Corfu.

    Kochilas seems pretty adamant about their presence in the dish and the subtle anise flavor they add, suggesting that the cook substitute a pinch of fennel seed and or a splash of ouzo if fresh wild fennel fronds are not available.

    wild fennel, fennel,
    Wild fennel fronds.

    The version of the dish from Pasta Grannies I found also includes fennel fronds. I've tried the dish made with cultivated fennel fronds and without, and, at the risk of going against tradition a bit, I think it's probably fine to make it with or without, as long as you're adding a bunch of alliums and paprika, which are definitely present in every version I've seen. 

    Adding meat 

    I like a good bowl of weeds as much as the next forager, but I'm usually having them as a side dish to meat. There's lots of dishes of greens and meat from around the world though, so it would be remiss of me to not mention that adding chunks of lamb, simmered until soft, then dried and fried crisp in oil makes for a great version, and a good, light entree. 

    Foraged greens tsigarelli with lamb
    Greek foraged greens with garlic and paprika or tsigarelli
    Print Recipe
    5 from 2 votes

    Tsigarelli: Foraged Greens with Garlic and Paprika

    Greek wild greens stewed with onions, herbs and paprika Serves 6-8
    Prep Time20 mins
    Cook Time15 mins
    Total Time35 mins
    Course: Appetizer, Side Dish
    Cuisine: Greek
    Keyword: Greek, Tsigarelli, Wild greens
    Servings: 6
    Calories: 153kcal
    Author: Alan Bergo

    Equipment

    • 1 4 quart pot for blanching
    • 1 12 inch saute pan

    Ingredients

    • 16 oz mixed wild greens especially purslane, dandelions, and nettles, if available
    • 2 large cloves garlic finely chopped or grated
    • 1 small 4 oz white onion, diced
    • 2 oz spring onions sliced ¼ inch
    • 4 oz wild fennel greens stems removed
    • small handful fresh chopped mint or dill optional but recommended
    • 5 Tablespoons extra virgin olive oil
    • 4 teaspoons mild paprika or ½ cup tomato puree* see note
    • Pinch of cayenne pepper or crushed red pepper flakes, to taste
    • Kosher salt as needed for blanching and seasoning
    • Lemon wedges, for serving

    Instructions

    • Bring a pot of salted water to a boil and blanch the greens and fennel or carrot leaves for 30 seconds to one minute, or until they’re tender and taste good to you. (Some greens may take longer to cook than others).
    • Remove the greens to a tray, spreading them out to cool naturally. If your greens are longer than 3 inches, chop them roughly. Squeeze the greens of their water and reserve, it is ok if a little water still clings to some of them, as it will help the pan not dry out as they cook with the oil and onions.
    • Meanwhile, cook the garlic in the oil until it begins to turn golden.
    • Add the onions to the pan and cook for 2 minutes more. Add the paprika, cayenne or red pepper, mint or dill, along with a pinch of salt and cook a minute more. Add the greens, stir to coat with the oil, and adjust the seasoning for salt. Simmer the greens for 5-10 minutes more, when the greens are tender and taste good to you, serve warm or at room temperature, with lemon wedges on the side.

    Adding meat

    • To make the dish as pictured with lamb, take some lamb stew meat, season it with salt and pepper, cover with water and bring to a simmer, covered, until the meat is tender, about 1.5 hours. Cool the lamb, then pat dry. Brown the lamb in oil, seasoning with salt and pepper before serving, and arrange the hot, tender chunks of lamb on the finished dish of greens.

    Notes

    Tomatoes vs paprika 

    The older version was made with paprika. Modern versions often include tomatoes and they make a great variation. 

    Using bitter greens 

    This is a great place to sneak in some bitter greens. If you add a lot, and find the flavor too bitter for you, soak the greens in water for a few hours or overnight after blanching to calm the flavor. 

    Nutrition

    Serving: 4oz | Calories: 153kcal | Carbohydrates: 11g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 70mg | Potassium: 431mg | Fiber: 4g | Sugar: 2g | Vitamin A: 7801IU | Vitamin C: 32mg | Calcium: 162mg | Iron: 3mg
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    Reader Interactions

    Comments

    1. JudyK

      November 13, 2021 at 7:14 am

      This delicious sounding (and looking) recipe comes just at the time when fresh wild greens are going to be tough to find, so I'm going to give it a try with kale, brussels sprout & broccoli leaves, which I enjoy "foraging" in the remnants of the garden. Oh--and I'll try to remember it when Spring greens return to the landscape next season!!

      Reply
    2. spwilcen

      November 13, 2021 at 8:43 am

      5 stars
      I'm coming back to this. Probably visit several times. Boss (Missus) and I love a little culinary adventure, she very much into herbs, culturing and preserving her own. I love gardening and benefit from the Boss's efforts. Soon, very soon, I hope, to fully retire and get out to forage, believe so much of nature's bounty is neglected. Biggest challenge for me will be to locate a mushroom hunter willing to take me under his wing so I don't kill myself in the process. Puffballs and morels I got. Easy. But there are so many to explore. Pop and brother-in-law misadventured once with a bad picking. I aim to do better. Do so enjoy your posts. Thanks.

      Reply
    3. Amy

      March 19, 2022 at 9:17 pm

      Thanks for posting this. Just made a version with fresh nettles and some miners lettuce and dandelion from my ‘garden’ (ok, I picked weeds) and store fennel tops. Topped with chopped fermented Meyer lemon chunks . Tasty greens! Thanks!

      Reply
      • Alan Bergo

        March 20, 2022 at 8:43 am

        Glad it worked for you Amy. It's a fun break from the typical bowl of plants I make.

        Reply

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    Chef Alan Bergo

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