Pitzila Calories

Pitzila has the earthy, sometimes pleasantly bitter character common to wild greens, though its flavor can vary with the plant and how it is cooked. A quick sauté with olive oil is a simple way to taste it without masking its flavor.

A simple Aegean-style preparation is to clean pitzila, briefly boil or sauté it, then dress it with olive oil and lemon. Keep cooking brief so the leaves do not turn mushy, and serve it as a side dish.

Only forage pitzila if an experienced local guide can identify the plant with certainty. Common names for wild greens vary, and some plants can look alike; never eat a plant based on a photo or name alone.

Pitzila can be eaten raw only when it is correctly identified and thoroughly washed, but cooked preparations are more common. If the leaves taste strongly bitter or unfamiliar, cook them rather than adding them raw to a salad.

Separate the leaves and tender stems, discard damaged parts, and rinse the pitzila several times in a large bowl of water. Lift the greens out rather than pouring the water over them, so grit left at the bottom stays behind.

Pitzila can stand in for spinach in cooked dishes such as a savory pie or egg dish, but its flavor may be more earthy or bitter. Start with a smaller amount and taste the filling before adding more.

Pitzila is commonly treated as a cooked wild green and served simply, often with olive oil and lemon. It can also be folded into a savory pie; drain it well first to keep the filling from becoming watery.

Keep fresh pitzila unwashed in the refrigerator, loosely wrapped in paper, and rinse it just before cooking. Remove wilted leaves and avoid trapping excess moisture, which can make leafy greens spoil faster.

Yes, pitzila can be frozen after it is cleaned, briefly blanched, cooled, and drained well. Freeze it in meal-sized portions; thawed leaves lose some texture, so they work best in cooked dishes rather than salads.