Barul Calories

Barul has the earthy, leafy taste typical of wild greens and may taste slightly bitter. Cooking it with onion and olive oil softens the flavor; a little lemon or a yogurt accompaniment can balance it at the table.

Cook barul by first removing tough stems and washing the leaves thoroughly, then chopping and sautéing or simmering them until tender. Onion and olive oil make a simple preparation, and you can finish it with lemon or yogurt.

Only forage barul if an experienced local guide can confirm the plant beyond doubt. Wild greens can be confused with harmful species and may grow where soil or water is contaminated; buying identified barul from a reliable seller is safer.

Barul can be eaten raw when it is correctly identified and washed very thoroughly, but it is more commonly cooked. Cooking softens its leaves and earthy flavor, so it is often used in sautéed dishes rather than salads.

Briefly blanch barul and drain the cooking water to mellow a bitter edge. Sautéing the leaves with onion or serving cooked barul with yogurt also balances the flavor without masking its characteristic taste.

Separate the leaves and discard damaged parts and any unusually tough stems. Swish the leaves in a bowl of clean water, change the water until grit is gone, and drain them well before chopping or cooking.

Yes, barul freezes well for later cooked dishes. Clean and wash the leaves, blanch them briefly, cool and drain them thoroughly, then pack in portions in an airtight freezer container. Use thawed barul in cooked recipes.

Fresh barul keeps best when unwashed and dry in the refrigerator’s crisper drawer. Wrap it loosely so it does not trap moisture, and wash it just before cooking; discard leaves that become slimy or develop an off smell.

Use another sturdy leafy green, such as chard or spinach, when barul is unavailable. The result will not have exactly the same wild, earthy flavor, and tender spinach may need less cooking than barul.