Molokhia by @vergingonvegan
Molokhia originated in Egypt and is packed with nutrients, rich in antioxidants and is a good source of fibre. Winner.
You've got potassium, vitamin A, K, E, C, calcium, magnesium.... the list goes on.
2 x 400g frozen Molokhia leaves
1 + 1/2 onion (finely chopped)
1 bulbs garlic (crushed)
2 lemons (juice)
3 tbsp white/red vinegar
500 ml veggie stock
bunch fresh coriander
3 tsp coriander
1 tsp cinnamon
1 tsp paprika
Put the frozen block of Molokhia leaves into a bowl and cover with boiling water and the juice and rinds of one lemon. Let it defrost (roughly 20 mins) and then sieve to separate leaves from liquid. You may have to move the leaves around to get most of the liquid out. Discard liquid and keep leaves for later.
While waiting finely chop 1/2 onion and put in a small bowl with the vinegar. Set aside until the end.
Fry the rest of the onion in 2 tbsp oil until just starting to brown.
Add the spices and cook for another 2 minutes, stirring continuously.
Add Molokhia leaves and stir then add the stock and stir. Cook for 5 mins.
Meanwhile heat 2 tbsp oil in a new frying pan, add the garlic and fresh coriander leaves. Fry for 5 mins or until garlic is starting to brown then add to the Molokhia.
Finally, add 2 tbsp of lemon juice.
Taste and season with salt and/or more lemon juice.
Serve with rice or Freshly toasted Arabic and top with the onion & vinegar.