Recipes for small amounts of molokhia?

Question

Hi, we've grown a small amount of molokhia this summer and are curious if there are any good recipes or ways of using it. I've noticed most of the recipes seem to require a pound--we have far less than that.

Answer 1

Here's a recipe that I've tried before and really liked.

six cups chicken stock

one pound fresh molokhia leaves or frozen molokhia leaves (thawed) -- or -- a similar amount of spinach; stems removed, cleaned, rinsed in cold water, and patted dry (frozen molokhia is usually already cleaned and chopped)

one tablespoon tomato paste (optional)

one hot chile pepper, cleaned and chopped (optional)

one bay leaf (optional)

one small onion, finely chopped (optional)

black pepper, to taste

two tablespoons olive oil, butter, or any cooking oil

several cloves (or more) of garlic, minced

one teaspoon ground coriander

one teaspoon salt

one tablespoon fresh coriander leaves (also called cilantro) or fresh parsley, finely chopped (optional)

juice of one lemon or a teaspoon vinegar (optional)

ground cayenne pepper or red pepper, to taste (optional)

What you do

Chop the molokhia leaves as finely as possible. This should leave them bright green and slightly slimey. In Egypt, the perfect tool to finely chop molokhia leaves is a makhrata -- a curved knife with two handles similar to the Italian mezzaluna. (Get one of these kitchen cutters and you'll love it so much you'll be using it by the light of a half-moon!) Some Egyptian cooks prefer to cut the molokhia leaves by rolling them into a tight bundle and using a very sharp knife to shave them into thin slices.

Over high heat, bring the chicken stock to a near boil in a large pot. Add the molokhia, stirring well. Add the tomato paste, chile pepper, bay leaf, and onion (if desired), and black pepper, continuing to stir. Reduce heat and simmer. The molokhia will simmer for about twenty minutes. (Allow an extra ten if frozen molokhia is not completely thawed.)

After the chicken stock and molokhia have simmered for about ten minutes: heat the oil (or butter) in a skillet. Using either the back of a spoon in a bowl or a sharp knife on a cutting board, grind the garlic, ground coriander, and the salt together into a paste. Fry the mixture in the oil for two to four minutes, stirring constantly, until the garlic is slightly browned.

After the garlic has been browned and the molokhia is nearly done (after it has been simmering for about twenty minutes and has broken down to make a thick soup), add the garlic mixture and the oil it was fried in to the simmering molokhia. Stir well.

Add any of the remaining optional ingredients that you like. Continue simmering and stirring occasionally for a few more minutes.

Adjust seasoning. Serve immediately, hot. Molokhia soup is often served over boiled Rice and sometimes with boiled chicken.

You can make a smaller batch or pick it up at a local megamart.