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Moloukhia stew

A traditional Middle Eastern recipe stew that delivers an intensely flavoursome and nutritious low-calorie stew

Ingredients

• 1 litre chicken stock
• 100g Greenfields moloukhia
• 1 chicken stock cube
• 6 garlic cloves crushed
• 1 tbsp olive oil

Method

  1. In a large pan, place the litre of chicken stock and set the heat to medium/high to bring the chicken stock to boil. Once boiling, reduce heat to low, place in the moloukhia leaves.
  2. Allow to simmer uncovered for 15 – 20 minutes.
  3. In a small frying pan heat a tablespoon of olive oil on medium heat. When hot, reduce the heat to low, then add the crushed garlic and fry, stirring frequently for 5 – 7 minutes or until the garlic begin to brown.
  4. Ladle a large spoonful of the moloukhia soup into the frying pan containing the garlic. Mix thoroughly to ensure all the garlic is in the moloukhia mixture on the ladle.
  5. Transfer the contents of the frying pan back to the pot. Mix well to ensure the garlic infuses the whole pot of moloukhia.

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