Real African Dishes: [MC-AllEthnic-Recipes] Greek Spicy Mixed Greens Stew - Tsigarelli ; 27g Carbohydrate; 11g Dietary Fiber

Sunday, June 3, 2012

[MC-AllEthnic-Recipes] Greek Spicy Mixed Greens Stew - Tsigarelli ; 27g Carbohydrate; 11g Dietary Fiber

* Exported from MasterCook *

Greek Spicy Mixed Greens Stew - Tsigarelli

Recipe By :Aglaia Kremezi
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup olive oil
2 leeks -- trimmed, thinly sliced, washed well, and drained
10 green garlic stalks -- (to 12) (white plus most of the green parts), thinly sliced, or 4 large garlic cloves, coarsely chopped
2 pounds greens -- with stems, leaves coarsely chopped and stems finely chopped
1 teaspoon Aleppo pepper -- (to 3) or 1/2 - 1 teaspoon crushed red pepper flakes
2 large ripe tomatoes -- cored and diced, or 1 cup canned diced tomatoes with their juice, or 1 cup water
1 teaspoon salt
1 1/2 cups boiling water -- or stock
1 cup coarsely chopped fresh flat leaf parsley
1 cup coarsely chopped arugula
freshly ground black pepper
To drizzle: -- extra virgin olive oil to drizzle (optional)
2 lemons -- quartered (optional)
To serve: -- cooked polenta, rice pilaf or fresh crusty bread

In a large, deep skillet, heat the oil and sauté the leeks and green
garlic, if using, for five to eight minutes, or until the leeks are soft.
If you are using garlic cloves, add them now and cook for one minute more.
Do not let them color. Add the stems of the greens and the Aleppo pepper
or pepper flakes. Sauté for one minute, stirring, then add the tomatoes or
water and salt.

Reduce the heat to low and simmer for 10 minutes. Add the greens and cook
for 10 minutes more. Add half a cup each of the parsley and arugula and
simmer for eight minutes or more, until most of the juices have evaporated
and the greens are tender. If the sauce is still watery, cook for a few
more minutes over high heat to reduce it.

Stir in the remaining half cup each parsley and arugula, taste and adjust
the seasonings, adding a few grinds of black pepper and drizzling with
extra virgin olive oil if you like. Serve warm or at room temperature,
with the lemon wedges.

Makes 4 servings

I prefer the greens without tomato, but it is a matter of taste. Serve
over poulenta (the Corfiote polenta, enriched with the local sweet olive
oil), or with plenty of fresh country bread to soak up the sauce,
complemented with feta cheese. Tsigarelli can also accompany grilled meat,
poultry or fish.

* Use greens such as spinach and bitter greens like dandelion and mustard
greens; sorrel and the outer green leaves of any kind of lettuce like
romaine, butter head or green leaf; amaranth shoots and turnip greens; or
broccoli rabe, Swiss chard and frisée.

Cuisine:
"Greek"
Source:
"The Atlantic"
S(Formatted by Chupa Babi):
"June 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 442 Calories; 37g Fat (69.7%
calories from fat); 9g Protein; 27g Carbohydrate; 11g Dietary Fiber; 0mg
Cholesterol; 624mg Sodium. Exchanges: 5 Vegetable; 0 Fruit; 7 Fat.

Nutr. Assoc. : 0 0 1337 0 0 0 0 0 20067 1602 0 0 0 0