Greek Spicy wild greens TSIGARELI

Greek recipe from the Ionian island of Corfu,

INGREDIENTS:
1 ½ kg mixed greens, spinach, swiss chard, mustard greens, sorrel, nettles, or dandelion, but the choice is easily adaptable to preference
trimmed and washed well
3 spring onions
3 springs fresh garlic greens
3 cloves garlic
½ tsp sweet paprika
½ tsp hot paprika or hot pepper flakes ( or more if you prefer spicy)
1 batch Parsley chopped
1 batch dill chopped
1 tbsp. tomato paste
Salt Pepper
½ cup Olive oil
DIRECTIONS:

1. Wash, clean and coarsely chop the greens
2. Put water in a saucepan and as soon as it starts to boil, add the greens and boil them for 10 -15 minutes.
3. Using a slotted spoon, remove the greens to a plate and keep 2 cups water in a bowl aside.
4. Pour the olive oil in the pot, let it burn and sauté the garlic, the chopped onions, add the boiled greens.
5. Add chopped dill and the parsley, add sweet and hot paprika,1 tbsp tomato paste, salt and pepper.
6. Pour the water that we kept aside.
7. Simmer until the greens are soft and left with a little juice.