Kitaz Calories

Cook Kitaz briefly by simmering it with a little water or sautéing it with onion until the leaves soften. It can also be added to a cooked greens mixture; avoid overcooking if you want it to keep some texture.

Kitaz has the earthy, green flavor typical of leafy vegetables, though its exact taste can vary with freshness and growing conditions. If the leaves taste unusually bitter, sort them carefully or cook a small amount first.

Yes, fresh Kitaz can be eaten raw after the leaves are washed thoroughly. Add tender leaves to a salad; if they seem tough or strongly flavored, cooking them is usually a better choice.

In Cypriot cooking, Kitaz is used as a cooked leafy green and may be put into savory pies or combined with other greens. Recipes differ by household, so onion, herbs, or cheese may be added to the filling.

Yes, Kitaz can replace spinach in many cooked recipes, including savory fillings and vegetable dishes. Its flavor and texture may differ, so check the dish as it cooks and adjust the seasoning to taste.

Separate the Kitaz leaves and discard yellow or damaged parts and any tough stems. Rinse the leaves in several changes of water to remove grit, then drain them well before chopping or cooking.

Keep fresh Kitaz unwashed and dry in the refrigerator, loosely wrapped in a breathable bag or cloth. Remove damaged leaves, and wash the greens just before using them to help prevent excess moisture from shortening their shelf life.

Yes, Kitaz can be frozen for later cooked dishes. Wash and sort the leaves, blanch them briefly, cool and drain them well, then freeze in portions; thawed Kitaz is softer and is best cooked rather than served raw.

Only forage Kitaz if you can identify the plant with certainty. Avoid greens from roadsides or contaminated and treated areas, and do not eat a wild plant based only on a resemblance to a picture.