Moroccan Mallow Salad Recipe

Name: Moroccan Mallow Salad Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1/2 pound/250 grams mallow leaves, most of the stem removed (about 8 cups, packed); 1/2 cup olive oil; 1/2 cup chopped parsley (or cilantro, or a mix); 4 cloves garlic (finely chopped or pressed); 1 1/2 teaspoons paprika; 1 1/2 teaspoons cumin; 1/2 teaspoons salt, or more to taste; 1/4 teaspoon cayenne pepper; 1 to 2 tablespoons lemon juice; 1 preserved lemon rind (quartered); Pulp from 1 preserved lemon (finely chopped); 1 handful of red olives

Prep: 10 mins

Cook: 30 mins

Total: 40 mins

Servings: 4 servings

Yield: 1 salad

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Common mallow (khoubiza or bakoula) grows wild in Morocco, and it's not unusual to see people gathering the leaves from fields, empty lots or wherever else they might find them. They're also sold in large bunches in souks. The leaves are chopped, steamed and then sautéed with olive oil, spices, olives, and preserved lemons. The resulting cooked salad is eaten as a dip with Moroccan bread.

For a fiery touch, add a roasted and minced chile pepper or a small spoonful of harissa.

The preparation is the same as for Moroccan Spinach Salad with Preserved Lemons and Olives. In lieu of mallow or spinach, you may want to try the same method with other greens; cookbook author Paula Wolfert recommends a mix of Swiss chard, purslane, arugula, and beet greens.

1/2 pound (250 grams) mallow leaves, most stem removed (about 8 cups, packed)
1/2 cup olive oil
1/2 cup chopped fresh parsley, or cilantro, or a mix
4 cloves garlic, finely chopped or pressed
1 1/2 teaspoons paprika
1 1/2 teaspoons cumin
1/2 teaspoons salt, or more to taste
1/4 teaspoon cayenne pepper
1 to 2 tablespoons lemon juice
1 preserved lemon rind, quartered
Preserved lemon pulp, from 1 preserved lemon, finely chopped
1 handful red olives

Wash the mallow very well several times in a large bowl of water. Drain thoroughly. Finely chop the leaves, place them in a steamer, and steam over simmering water for 15 to 20 minutes, until the leaves darken and are tender.
Squeeze out any excess liquid from the steamed mallow, and transfer the mallow to a skillet. Add the remaining ingredients (except for the olives), stir to mix, and saute over medium heat for 5 to 10 minutes until the parsley is wilted and the flavors have blended. Adjust seasoning if desired.
Serve warm or at room temperature, garnishing the salad with the olives and preserved lemon rinds.

Nutrition Facts (per serving)
282	Calories
29g	Fat
7g	Carbs
1g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	282
% Daily Value*
Total Fat 29g	37%
Saturated Fat 4g	20%
Cholesterol 0mg	0%
Sodium 639mg	28%
Total Carbohydrate 7g	3%
Dietary Fiber 2g	9%
Total Sugars 2g
Protein 1g
Vitamin C 31mg	156%
Calcium 51mg	4%
Iron 2mg	12%
Potassium 134mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.