Tsigaridia is a vegetarian main course traditionally served in spring when the wild greens are at their peak. The wild greens (horta) are collected from fields and mountains and are stewed with other herbs, tomatoes and rice. This delicious dish is usually served with bread.
Ingredients:
2 ½ kilos wild greens (leaks, poppy, hartwort, sorrel, spinach, chard)
1 bunch of celery, chopped
1 bunch of parsley, chopped
sampsico (similar to oregano),
fennel, chopped
3-4 spring onions, sliced
½ head garlic, crushed
2 tomatoes chopped into cubes
150 gr. soup rice
1 cup olive oil
salt-pepper
Method:
1. Wash the greens well to remove dirt etc and roughly chop. Boil them for 5-7 minutes and then drain well.
2. Heat the oil and fry the onions and garlic until soft and aromatic. Add the herbs and tomatoes and then the rice. Mix well and add enough water to boil the rice (approx twice the volume of the rice).
3. Once boiling reduce the heat and simmer until the rice is tender.
4. Serve hot or warm, with bread.