Tsigareli - Greek Wild Greens with Tomato and Lemon

A traditional Greek dish full of sunlight, simplicity, and longevity.

Tsigareli is one of those traditional Greek dishes I keep coming back to. It's earthy, gently spicy, deeply Mediterranean, and wonderfully versatile. You can make it with whatever greens you have to hand, eat it warm or at room temperature, serve it as a side or build a whole meal around it.

It's also rooted in the kind of eating that has long been linked to longevity in Greece. Wild greens (horta) are a daily staple in places like Ikaria and other Blue Zones, prized for their antioxidants, calcium, and fibre. Tsigareli is one of the loveliest ways to bring them to the table.

Ingredients (serves 4)

• 600 g mixed wild greens or substitutes: spinach, Swiss chard, dandelion, beet greens, rocket

• 1 medium onion, finely chopped

• 3 spring onions, chopped

• 2 cloves garlic, minced

• 2 ripe tomatoes, grated or chopped (or ½ cup chopped canned tomatoes - if using canned try to find whole cherry tomatoes)

• 1–2 tsp sweet paprika

• ¼ tsp chilli flakes (optional)

• 60 ml (¼ cup) extra virgin olive oil

• Sea salt and freshly ground black pepper

• Juice of ½ lemon

• Optional: 100 g crumbled feta or toasted pine nuts for serving

Directions

1. Prepare the greens. Wash thoroughly and roughly chop. Blanch in boiling salted water for 2–3 minutes, then drain and set aside.
   

2. Sauté the aromatics. In a large sauté pan, heat the olive oil and cook the onions, spring onions, and garlic over medium heat until soft and fragrant.
   

3. Add tomatoes and spices. Stir in the grated tomato, paprika, and chilli flakes. Simmer for around 5 minutes until slightly thickened.
   

4. Combine. Add the blanched greens, season with salt and pepper, and toss well to coat in the tomato sauce.
   

5. Finish. Squeeze in the lemon juice just before serving. Top with feta or pine nuts if you like a bit of richness.
   

This dish is at its best served warm or at room temperature, alongside lentils, roasted sweet potato, or crusty bread. It's just as good cold the next day, tucked into a lunchbox or piled onto toast.