Spicy greens

Spicy greens

The Islands of Greece
4 as a side dish
Steven Joyce

Chorta, wild Wilted Greens, are cooked on most islands, but this dish, tsigarelli is Corfu’s spicy version, made with the addition of onion and chilli flakes or paprika. Any seasonal greens that wilt will work perfectly; try chard or beetroot greens when in season.


Quantity Ingredient
2-3 tablespoons extra-virgin olive oil
1 small onion, finely sliced
2 garlic cloves, crushed
1/2 fennel bulb, finely sliced, (optional)
1/4 teaspoon fennel seeds
1 head chicory, leaves divided and sliced into bite-sized pieces, washed but not dried
100g spinach, washed but not dried
100g rocket, washed but not dried
2 spring onions, finely chopped
1/2 teaspoon chilli flakes, or to taste
1/2 teaspoon hot or sweet paprika
1 teaspoon lemon juice, or to taste
freshly ground black pepper


  1. Place 1 tablespoon of the olive oil in a wide pan over a medium heat. Add the onion and a pinch of salt and cook for 6–8 minutes until just translucent. Add the garlic and fennel bulb, then the fennel seeds. Cook for 3–4 minutes, stirring and not allowing the contents of the pan to brown.
  2. Add the wet leaves and spring onions, then stir in the spices. Reduce the heat to low and cover the pan. Leave to simmer gently for 2–3 minutes.
  3. Add the lemon juice, 1–2 tablespoons of the remaining olive oil and some black pepper. Taste and decide if you’d like more lemon juice, salt or chilli flakes, and add more of each if necessary. Serve hot or at room temperature.
The Islands of Greece
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