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Khubeizeh
Khubeizeh: Palestinian wild mallow greens sautéed with onions and olive oil
After the winter rains, mallow (khubeizeh) springs up along field edges and roadsides in Palestine, and families gather bags of it for a humble, much-loved dish: the leaves chopped and wilted with lots of onion fried in olive oil, sometimes with a handful of bulgur or rice to stretch it. It is eaten warm with bread and lemon, soft and earthy like spinach with a slightly silky texture. If you can't forage mallow, use chard or spinach with a little baby kale. Common mistake: drowning the greens in water; they release their own and only need a splash. Chef's tip: brown half the onions deeply and keep the rest soft; you get sweetness and crunch together.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Spices & pantry
Fresh ingredients (4)
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Method
0/4 doneStep 1: Heat ¼ cup olive oil in a wide pan over a medium heat and fry 3 onions for 12–15 minutes, stirring, until half of them are deep golden and the rest soft. Lift out a spoonful of the browned onion to garnish.
14 minStep 2: Add 3 cloves garlic and 1 green chilli if using and stir for 1 minute.
1 minStep 3: Add 1 ¾ lb mallow leaves or chard in handfuls with 1 tsp salt and ½ tsp black pepper, letting each batch wilt before adding more. Cover and cook for 8–10 minutes, stirring once or twice, until tender and most of the liquid has gone.
9 minStep 4: Pile into a dish, top with the reserved onions and serve warm with 1 lemon and bread.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 5 g
- Carbs
- 15 g
- Fat
- 15 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does khubeizeh take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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