In Saudi Arabia, I discovered this wonderful vegetable called Molokhia. It’s similar to spinach, but has a bit of the texture of okra: which I love!
It’s also really good for you: tons of antioxidants, rich in betacarotene, iron, calcium, Vitamin C and more than 32 vitamin and minerals and trace elements. I had it served in a deliciously thick, flavorful soup that is served on top of rice and chicken.
Imagine my surprise when I realized the delicious instant noodles I swear by in SF (when I need an instant noodle fix) is made of the same vegetable!
Here’s a recipe for the soup: now if only someone can tell me where to find frozen molokhia in San Francisco!
Ingredients:
2 cups of chicken stock
2 tablespoons chopped garlic
1 tablespoon ground coriander
1 tablespoon butter
1 package of frozen chopped molokhia
Directions:
1. In a pot, add the two cups of stock.
2. In a separate pan, melt the butter and adding both the ground coriander and half of the garlic.
3. Once the coriander and garlic have been covered in the butter, continue to stir while on high heat until the colour turns golden. Set aside.
4. In the stock add the remaining garlic. Also add the molokhia. If using frozen, it does not need to be thawed beforehand.
5. Once the molokhia has reached a hot, but not boiling temperature, add the coriander mixture and stir to ensure it is evenly distributed.
