Ingredients:

• 1 cup dried Molokhia leaves (or frozen if fresh isn’t available)
• 4 cups chicken or vegetable broth
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: lemon wedges for serving

Instructions:

1. Prepare Molokhia Leaves:
   • If using dried Molokhia leaves, soak them in water for about 30 minutes until they are rehydrated. If using frozen Molokhia, thaw it.
2. Sauté Onions and Garlic:
   • In a large pot, heat olive oil over medium heat. Add finely chopped onions and minced garlic. Sauté until the onions are translucent and the garlic is fragrant.
3. Add Molokhia:
   • If you’re using dried leaves, drain the soaked Molokhia leaves and add them to the pot. If you’re using frozen Molokhia, simply add it to the pot.
4. Cook Molokhia:
   • Stir the Molokhia leaves into the onion and garlic mixture. Add chicken or vegetable broth to the pot, and bring the mixture to a simmer. Reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally.
5. Season:
   • Season the Molokhia soup with salt and pepper to taste. Adjust the seasoning according to your preference.
6. Serve:
   • Once the Molokhia is cooked and has a soupy consistency, it’s ready to be served. You can serve it over rice or with flatbread. Some people also squeeze a bit of lemon juice on top for extra flavor.

Enjoy your Molokhia soup! Keep in mind that the exact preparation may vary based on regional variations and personal preferences, so feel free to adjust the recipe to suit your taste.