Tsigaridia is a traditional Greek dish consisting of a variety of wild or cultivated greens, herbs, and vegetables stewed together, primarily associated with the culinary traditions of the Ionian Islands on the north-western coast of Greece.
The core ingredients often include seasonal leafy greens such as spinach, chard, beet greens, sorrel, and amaranth, combined with aromatics like onions, leeks, or spring onions and flavored with dill, fennel fronds, parsley, and sometimes mint. Olive oil is the primary fat used for cooking, and the dish is typically simmered with water or, occasionally, tomatoes, resulting in a thick, tender mixture.
Tsigaridia is commonly seasoned with salt, pepper, and lemon juice and often served as a vegetarian main course or a meze, accompanied by bread and sometimes feta cheese.
The name likely derives from the verb "tsigarízo," meaning "to brown or roast".