Nitane Calories

Cook Nitane briefly after washing and removing any tough stems. It can be sautéed or added to soups and other vegetable dishes; a short cooking time helps keep the leaves from becoming overly soft.

Nitane can be eaten raw if its identity is certain and the leaves have been washed thoroughly. Try a small amount first, and never eat a wild plant identified only by a local name.

Nitane’s flavor depends on which plant is sold under that name. Leafy herbs commonly have a fresh, green, sometimes pronounced herbal taste, so add a little to a dish first and adjust to your preference.

Separate the Nitane leaves and rinse them well under clean running water to remove grit. Trim off tough stems, then drain and dry the leaves before cooking so excess water does not dilute the dish.

Use Nitane in sautéed greens, soups, vegetable dishes, or egg-based meals. Its flavor can stand out, so begin with a modest amount and taste the dish before adding more.

Keep fresh Nitane unwashed in the refrigerator, loosely wrapped and dry. Wash it just before use, since trapped moisture can make leafy greens spoil faster; discard leaves that have turned slimy or badly discolored.

Yes, you can freeze Nitane for use in cooked dishes. Wash and dry the leaves thoroughly, portion them, and freeze them in a sealed container; thawed leaves are usually too soft for salads.

Spinach, chard, or another leafy green can replace Nitane in many cooked dishes. The best choice depends on the recipe: use a mild green when Nitane is mainly for bulk, and adjust seasoning if its herbal flavor is important.

Wild Nitane is safe to eat only when the plant has been positively identified and collected from a clean area. Plants with similar-looking leaves may be harmful, so do not eat a specimen identified by guesswork.