Tsigaridia

This Cephalonian dish consists of various greens that are stewed alongside tomatoes and various spices and herbs. The dish typically employs onions, celery, leeks, or spinach, and different choice of wild greens such as chard or sorrel. It is occasionally enriched with rice and is best prepared during spring when there is an abundance of wild greens. Tsigaridia is traditionally enjoyed as the main course and is best paired with bread.