Sautéed Mallows With Onions (Khobeizeh)
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 pound mallow leaves
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 1 medium lemon
Method
- Begin by detaching the mallow leaves from their stems. Wash the leaves thoroughly in a mixture of water and a small pinch of salt.
- After soaking them for a while, rinse the leaves thoroughly under a running water to remove any remaining dirt or grit. Make sure to drain the water completely.
- In a skillet or a pot, sauté the diced onion with olive oil until it's a soft and translucent. Once done, remove from the pot and set aside.
- In the same skillet, add the prepared mallow leaves and a splash of water. Stir occasionally with a wooden spoon on medium heat until the leaves start to wilt and reduce in volume.
- As the leaves become tender, reintroduce the sautéed onions into the skillet and mix well. Transfer the mixture to a serving plate and garnish with a sprinkle of fresh lemon juice and a drizzle of olive oil.