Sautéed Wild Mallow with Garlic and Olive

 

Here’s a simple and traditional Sautéed Wild Mallow with Garlic and Olive Oil recipe, a dish commonly enjoyed in Mediterranean and North African cuisine, including Morocco. In Moroccan Darija, wild mallow is called "Bakoula" (بقولة) and is often served as a side dish or with bread.

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Ingredients:

• 2 large bunches of wild mallow (bakoula), washed and chopped
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon salt (to taste)
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper (optional, for spice)
• Juice of ½ lemon (optional)
• 2 tablespoons chopped fresh cilantro & parsley
• Green olives (for garnish)

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Instructions:

1. Prepare the mallow: Wash the leaves thoroughly, then chop them finely.
2. Boil or steam: In a pot, bring water to a boil and add the mallow. Cook for about 5–7 minutes until softened, then drain and squeeze out excess water.
3. Sauté the garlic: Heat olive oil in a pan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
4. Add the mallow: Stir in the cooked mallow, then add salt, pepper, paprika, cumin, and cayenne (if using). Mix well and let it cook for 5–7 minutes, stirring occasionally.
5. Finish with herbs and olives: Stir in the chopped cilantro and parsley. Drizzle with lemon juice and garnish with green olives.
6. Serve warm or at room temperature, with crusty bread or as a side dish.

This dish is healthy, flavorful, and packed with vitamins. Would you like any adjustments to match your taste?