Ingredients

· six cups chicken stock
· one pound fresh molokhia leaves or a similar amount of spinach; stems removed, cleaned, and rinsed in cold water
· 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
· two tablespoons olive oil, butter, or any cooking oil
· several cloves
· garlic minced
· one teaspoon ground coriander
· one teaspoon salt
· one tablespoon fresh coriander leaves or fresh parsley (optional)
· juice of one lemon or a teaspoon vinegar (optional)
· red pepper (optional)

Preparation

· Chop the molokhia leaves as finely as possible. This should leave them bright green and slightly slimy.
· 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, and black pepper, continuing to stir. Reduce heat and simmer. The molokhia will simmer for about twenty minutes.
· After the chicken stock and molokhia have simmered for about ten minutes: heat the oil (or butter) in a pan. Using 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, add the garlic mixture and the oil. 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.

Monica Varela & Carla Buch