Stewed mixed greens from Corfu (Tsigarelli) from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (page 192) by Aglaia Kremezi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Bulgur with chicken livers and currants (Omathies); Polenta with currants and onions (Poulenta or batzina me stafides ke kremedia)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sometimes on October 19, 2025

    Made as written opting for the spinach/mustard green combo, tomatoes, and no rice, and served with a lemon wedge and feta alongside the suggested polenta and a piece of salmon. Recipe was straightforward but it’s a lot of greenery to prep, and the whole shebang ended up taking me most of the cook time for the polenta. I was pleased with the result which made for a delicious meal but the effort-reward ratio was a bit opposite that of the trivial to make polenta. Thankfully it does make a lot; book says 4 portions but IMO 6-8. If serving hot I’d perhaps suggest forgoing the final addition of parsley and arugula and letting diners add it to taste. Wouldn’t omit the tomato from this either, I think it adds a lot of savoriness. Probably wouldn’t make the written recipe again but a solid template when faced with a glut of greens to use

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