Mediterranean Greens with Goat: Tsigarelli

Goat Tsigarelli with purslane, watercress, and amaranth

Print Recipe

5 from 1 vote

Mediterranean Greens with Goat: Tsigarelli

Twice-cooked goat with traditional Cretan-style wilted greens, with paprika, onions and lemon.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: Cretan, Greek

Keyword: Goat

Servings:

Calories: 435kcal

Equipment

1 small soup pot
1 Large skillet or saute pan

Ingredients

Tsigarelli

16 oz mixed wild greens or substitute a mix of kale, chard and spinach
2 large cloves garlic finely chopped or grated
1 small 4 oz white onion, cut into 1/2 inch dice
2 oz spring onions sliced into 1/2 inch pieces
4 oz fennel or carrot greens stems removed
5 Tablespoons extra virgin olive oil
4 teaspoons mild paprika See note
Pinch of cayenne pepper or crushed red pepper flakes, to taste
Kosher salt as needed for blanching and seasoning

Lamb

1 lb lamb or goat stew meat preferably shoulder
1 teaspoon salt
2 Tablespoons cooking oil separated
Lamb stock or water to cover, about 3 cups

Instructions

Lamb

Combine the goat or lamb pieces with the salt and allow to rest overnight (optional).
The next day, brown the meat in one tablespoon of the oil in a 3 quart or similar sauce pot, then add stock or water to cover (about 3 cups) bring to a simmer, then turn the heat to the lowest setting, cover, and cook until the meat is tender, about 1 hour. Allow the lamb pieces to cool in their liquid, then remove and pat dry before cooking.

Tsigarelli

Bring a pot of salted water to a boil and blanch the greens and fennel or carrot leaves for 30 seconds to one minute, or until they’re tender and taste good to you.
Remove the greens to a tray, spreading them out to cool naturally. If your greens are longer than 3 inches, chop them roughly. Squeeze the greens of their water and reserve, it is ok if a little water still clings to some of them, as it will help the pan not dry out as they cook with the oil and onions.
Meanwhile, cook the garlic in the oil until it begins to turn golden.
Add the onions to the pan and cook for 2 minutes more. Add the paprika, cayenne or red pepper, along with a pinch of salt and cook a minute more. Add the greens, stir to coat with the oil, and adjust the seasoning for salt.

Finishing and serving

To finish the lamb, heat the remaining tablespoon of oil in a heavy pan, and brown the pieces of lamb. Arrange the pieces of lamb on top of the greens in the pan, and allow guests to serve themselves.

Notes

Paprika

I use a combination of mild paprika and cayenne in the recipe to get more flavor from the paprika, without the heat excess heat that you would get from using traditional hot paprika alone.

Nutrition