Molokhia

Next to the frozen favas at Super King is frozen molokhia.  I looked it up, and it's the leaves of the jute mallow.  I know, I'd never heard of it either.  After several months of sliding past it, there was one brand on sale for 99¢, so I decided to give it a try.  The main way to prepare it is this Egyptian soup.

While the molokhia looks and tastes similar to spinach, it has that mucilage like okra when cooked.  Warning to those with texture issues.

This is a very basic soup, but it does require a second pan to make the tasha, garlic in oil.  It's similar to the Indian tadka, including a very similar name.  Use a broth you like, as it will be a significant part of the flavor.

1 qt chicken or vegetable broth
1 14 oz package frozen molokhia 
2 Tb olive oil
*4 cloves garlic, minced
1 tsp ground coriander seed
salt and pepper to taste 

1.  Heat the broth in a soup pot.  Add the frozen molokhia and bring to a low boil.

2.  In a separate pan, heat the oil over medium.  Add the minced garlic and cook until it starts to take on color.

3.  By now, the molokhia should be defrosted and stirred into the broth.  Add the coriander and salt and pepper.  Stir in the hot oil tasha.

4.  Taste and adjust seasonings.  Serve warm or hot.

Difficulty rating  π