Cibez salad Calories

Cook the greens just until their stems are tender, then drain them thoroughly; overcooking makes Cibez salad limp and watery. Add the olive oil and lemon after draining, and let the greens cool slightly before serving.

Cibez salad comes from the Aegean region of Turkey, where local greens are often boiled and dressed simply with olive oil. Cibez is a regional name, so the exact greens used can vary between markets and areas.

Cibez salad tastes leafy and mildly cabbage-like, with a fresh, tangy note from lemon and a rounded flavor from olive oil. Older or tougher greens can taste more bitter, while young shoots are usually milder.

Cibez salad is made with tender leaves and shoots from cabbage-family plants. In some Aegean markets, cibez refers to greens left after cauliflower or cabbage harvest, but the local name does not identify one single plant everywhere.

Cibez salad is usually dressed with olive oil and lemon juice, often with crushed garlic. Dress the greens after boiling and draining them; adding lemon gradually helps keep the dressing bright without overpowering the mild greens.

Cibez salad is traditionally made with boiled greens rather than raw ones. The stems can be fibrous, and cooking softens them; if you are using particularly young, tender leaves, wash them thoroughly before trying them uncooked.

Cibez salad can turn out tough when the greens have thick, mature stems or are undercooked. Remove woody ends before boiling and check the stems for tenderness; very old leaves may remain fibrous even after cooking.

Store leftover Cibez salad in a covered container in the refrigerator and eat it the next day for the best texture. If possible, keep the cooked greens and dressing separate until serving, since dressed greens can become watery.

Freezing fully dressed Cibez salad is not recommended because thawed greens tend to become soft and watery. You can freeze the boiled, well-drained greens without dressing, then thaw them and add olive oil and lemon before serving.