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Tsigareli
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Tsigareli

Greens braised with tomato and paprika

Corfiots gather wild chicory, sow-thistle, fennel tops and young chard from the olive groves in winter and spring and stew them into tsigareli, a peppery, oily braise that sits on the table with bread, feta and a fried egg or two. The Venetian-era love of hot red pepper shows: it should warm the back of your throat. Common mistake: drowning the greens in water — they make their own juice, so add only a splash. Chef's tip: shop-bought mixes of spinach, chard, rocket and dill work well; add the tender leaves last so they keep some colour.

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