Cilita (wild edible greens) Calories

Cook Cilita after removing any tough stems and washing the leaves well. It can be chopped and sautéed until tender, added to an egg dish, or mixed into a cooked filling for pies and other savory dishes.

Rinse Cilita repeatedly in a bowl of clean water to loosen grit, then lift the leaves out and discard the dirty water. Trim damaged leaves and tough stems, rinse once more, and drain before cooking.

Eat Cilita raw only if you are certain of its identity and it has been thoroughly washed. If you cannot confidently identify the wild plant, do not eat it; use reliably identified greens cooked instead.

Cilita’s flavor can vary with its growing conditions and freshness. Like other wild greens, it may have a pronounced leafy, earthy taste; try a small cooked portion first and pair it with ingredients such as onion or lemon.

Cilita’s season depends on the climate and rainfall where it grows. Wild greens are generally gathered during their fresh growth period, so ask a knowledgeable local grower or market when Cilita is available in your area.

You can use properly identified Cilita in some cooked dishes that call for spinach, such as sautés, egg dishes, or savory fillings. Its flavor and texture may differ, so cook it until tender and adjust the seasoning to taste.

Keep fresh Cilita unwashed and dry in a loosely wrapped bag in the refrigerator’s crisper drawer. Wash it just before use, and remove leaves that have become slimy, discolored, or unpleasant-smelling.

Yes, Cilita can be frozen for later cooked dishes. Wash and trim it, briefly blanch the leaves, cool them quickly, and drain well before packing into portions; thawed leaves will be softer than fresh ones.

Foraging for Cilita is safe only when you can identify the plant with confidence and collect it from a clean area. Avoid roadsides and sprayed or polluted ground, and do not eat a look-alike plant based on a name alone.