Bakoula

Ingredients

• 500 g (1.1 lb)mallow leaves or spinach
• 4garlic cloves
• 1 tspcumin
• 1 tsppaprika
• 80 g (3 oz)olives
• 1/2preserved lemon, rind diced
• 4 tbspolive oil
• 1 tspsalt

Method

1. Rinse the mallow leaves or spinach thoroughly under cold water to remove any dirt or grit. Shake off excess water and roughly chop the greens into bite-sized pieces. This will help them cook evenly and quickly.
2. In a large, deep skillet or pot, add the chopped greens along with a splash of water, about 2 tablespoons. Place the skillet over medium heat. Cover with a lid and allow the greens to stew, stirring occasionally, until they have collapsed and turned a deep, vibrant green. This should take about 5 to 7 minutes, and the greens should be tender and wilted.
3. While the greens are cooking, finely mince the 4 garlic cloves. Once the greens are ready, add the minced garlic to the skillet along with 1 teaspoon of cumin, 1 teaspoon of paprika, and 1 teaspoon of salt. Stir well to combine, ensuring the spices are evenly distributed throughout the greens.
4. Pour in 4 tablespoons of olive oil, stirring to coat the greens thoroughly. Add the 80 g (3 oz) of olives and the diced rind of 1/2 preserved lemon. Continue to cook the mixture over medium heat, stirring occasionally, until the oil begins to surface and the aroma of the spices becomes more pronounced. This should take about 5 minutes.
5. Once the oil has surfaced and the flavors have melded together, remove the skillet from the heat. Transfer the Bakoula to a serving dish. It can be served warm or allowed to cool to room temperature, depending on your preference. Enjoy it with crusty bread for scooping and sharing.