Hailing from the island of Corfu, this traditional Greek dish employs greens such as spinach, swiss chard, mustard greens, sorrel, nettles, or dandelion, but the choice is easily adaptable to preference and the availability of ingredients. The greens are typically sautéed alongside garlic, tomatoes, and crushed red pepper or paprika until they are tender and coated in the flavorful, spicy sauce.

Tsigareli is usually garnished with a drizzle of olive oil and can be enjoyed as a side dish or a light main course that is best paired with country-style bread on the side.