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Wild herb sautéed in butter, low-carb side dish
In season: Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Butter-sauteed ciris herb (120 g) has 94 calories. That works out to 78 calories per 100 g. It contains 6.1 g of carbs, 2.8 g of protein, 7 g of fat and 3.2 g of fiber. Its 198 µg of Vitamin K covers 165% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 120 g
94
KCAL / 120G
Carbs
6.1g
· 2% DV
Protein
2.8g
· 6% DV
Fat
7g
· 9% DV
Fiber
3.2g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 25% · Protein 11% · Fat 64%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 94 kcal | |
| Total fat | 7 g | 9% |
| Saturated fat | 4.08 g | 20% |
| Trans fat | 0.24 g | |
| Sodium | 70 mg | 3% |
| Total carbohydrate | 6.1 g | 2% |
| Fiber | 3.2 g | 11% |
| Protein | 2.8 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 94 kcal |
| 1 tablespoon (small) | 18 g | 14 kcal |
| 2 tablespoon (double) | 36 g | 28 kcal |
| 1 serving (small) | 80 g | 62 kcal |
| 1 cup (chopped) | 90 g | 70 kcal |
| 100 g | 100 g | 78 kcal |
| 1 cup (chopped) | 140 g | 109 kcal |
| 1 serving (large) | 180 g | 140 kcal |
| 1 piece (whole) | 220 g | 172 kcal |
Calculated from 78 calories per 100 g.
Butter-sautéed ciris herb is a Turkish-style side dish made by cooking chopped ciris greens in butter. Ciris is a springtime wild edible green used in regional cooking, especially in eastern Turkey; recipes may add onion or garlic.
Cook butter-sautéed ciris herb in a wide pan until the greens soften, adding thicker stems before the leaves if they are noticeably firm. Avoid crowding the pan, since piled-up greens release moisture and steam instead of sautéing evenly.
Rinse butter-sautéed ciris herb several times in a large bowl of water, separating the leaves so grit can fall away. Trim tough ends, drain the greens thoroughly, and chop them only after washing; leftover sand can spoil the finished dish.
Butter-sautéed ciris herb tastes softly green and vegetal, with a rich note from the butter. Young ciris leaves tend to have a gentler flavor than tougher ones, while adding garlic or onion makes the dish taste more savory.
Butter-sautéed ciris herb often turns watery when the greens go into the pan wet or when too many are cooked at once. Drain them well and sauté in batches; if liquid collects, leave the pan uncovered so it can evaporate.
No, butter-sautéed ciris herb is not simply another name for wild leek. Ciris refers to a different edible wild plant used in Turkish cooking, so recipes or identification advice for leeks should not automatically be applied to ciris.
Butter-sautéed ciris herb works well alongside eggs, bread, grilled meat, or other simple dishes. In a Turkish-style meal, it can be served as a warm vegetable side; a spoonful of yogurt is another common way to balance its buttery flavor.
Yes, you can make ciris with olive oil instead of butter, though it will no longer have the same buttery flavor as butter-sautéed ciris herb. Add the oil to a warm pan and cook the greens gently until tender.
Yes, butter-sautéed ciris herb can be frozen after it has cooled. Freeze it in an airtight container, then thaw it in the refrigerator and reheat it in a pan; the greens may be softer and release more liquid than when freshly cooked.
Butter-sautéed ciris herb keeps for about three to four days in a covered container in the refrigerator. Refrigerate it promptly after cooking, and reheat only the portion you plan to eat; discard it if its smell or texture has changed.
Vitamins
Vitamin K
198µg · 165% DV
Vitamin A
222µg · 25% DV
Vitamin C
16.8mg · 19% DV
Folate
57.6µg · 14% DV
Minerals
Manganese
0.49mg · 21% DV
Iron
2.52mg · 14% DV
Copper
0.11mg · 12% DV
Calcium
110mg · 11% DV
Potassium ⭐
372mg · 11% DV
Sodium
70mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 94 calories in 1 serving (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Butter-sauteed ciris herb is a springtime Turkish dish made by cooking ciris, a wild edible green gathered in parts of Anatolia, in butter until tender. Its flavour is gently earthy and grassy, while the leaves soften and take on the richness of the butter. In Turkey it can be served as a vegetable side with a main meal, or folded into eggs for breakfast; bread is a handy accompaniment for its buttery juices.
The herb contributes fibre and relatively little carbohydrate, while the butter makes the dish more substantial. For a lighter plate, use a modest amount of butter and serve it alongside fresh vegetables or plain yogurt.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.08g
MONOUNSATURATED
1.8g
POLYUNSATURATED
0.48g
Omega 6:3 ratio 2.4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.