Patsi Calories

Cook Patsi in a wide, hot pan so moisture can evaporate instead of pooling. Add the leaves in batches and avoid covering the pan; drain off any liquid before adding it to a filling or sauce.

Yes, blanch Patsi briefly before freezing to preserve its colour and make it easier to portion. Cool it quickly, squeeze out excess water, and freeze in meal-sized portions; thawed leaves suit cooked dishes better than salads.

Both the leaves and tender stems of Patsi are edible. Chop thicker stems finely and start cooking them before adding the leaves, which soften much faster.

Patsi shrinks because its leaves contain water that escapes as they heat and soften. Add the leaves in handfuls to a large pan; they will quickly make room for the rest.

Keep unwashed Patsi dry in a loosely closed bag or container lined with a paper towel in the refrigerator. Wash it only before using, and remove any damaged leaves so they do not speed up spoilage.

Yes, washed Patsi can be blended into a smoothie. Its leafy taste pairs well with fruit, and blending it with liquid helps break up the leaves; use it fresh rather than wilted or slimy.

Yes, wash Patsi before cooking, even if you plan to heat it. Separate the leaves and swish them in a bowl of cold water so grit falls to the bottom, then lift them out and dry them.

Yes, Patsi works in quiche and savoury pie fillings. Cook it first and press or drain away excess liquid, then let it cool before mixing it with the other filling ingredients to help keep the crust from turning soggy.

Discard Patsi if its leaves are slimy, badly discoloured, or smell unpleasant. Slight wilting alone means the leaves have lost freshness, but sliminess or an off smell signals that they should not be eaten.