Steps
- Melt 2 tablespoons of ghee in a pot over medium-high heat. Stir in 1½ teaspoons of crushed garlic for 15-30 seconds, until fragrant and pale golden.
- Add 1 tablespoon plus 1½ teaspoons of ground coriander and stir for 30 seconds. Pour in three-quarters of 2 cups of chicken broth.
- Add 400g of frozen minced molokhia and reduce the heat to medium-low. Whisk gently until thawed, then add the remaining broth.
- Season with salt and cook gently until the leaves lose their raw taste and small bubbles appear across the surface. Remove from the heat and leave uncovered.