Cooking Basics! How to Boil Molokhia
Cooking Basics!How to Boil Molokhia
4.6
(10 reviews)Time
Here's how to boil molokhia (a leafy green also known as Jew's mallow or Egyptian spinach)! Store-bought molokhia becomes pleasantly sticky when boiled and finely chopped, and both the leaves and stems can be eaten. Be sure to boil it first to remove the bitterness.
Ingredients [ Uses 1 bag ]
- molokhia1 bag (100 g)
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Pick the leaves from the molokhia stems. Trim off the tough parts of the stems.
Note:
Cut off the end closer to the root, as it is fibrous and tough.
2
Bring a pot of water to a boil, add 1 teaspoon of salt (not listed in the ingredients), and boil the molokhia stems for about 30 seconds. Add the leaves and boil for another 40 seconds. Transfer to cold water, then squeeze out the excess moisture.
Note:
If using homegrown molokhia, remove the stems, as the stems and seeds may contain toxic compounds. If you plan to eat the stems, use commercially sold molokhia, such as the kind sold in supermarkets.
3
Finely chop the leaves and stems.
Note:
Cut them to suit the dish you are making. Chopping them finely brings out their stickiness!
