Mallow leaves, known for their soft texture and mild flavor, are gently cooked with onion, garlic and rice in this simple Aegean vegetable dish. Made with fresh mallow gathered in spring, it is a light yet filling option for a small meal.
Sauté the finely chopped onion and garlic in olive oil until softened.
Add the cleaned mallow and stir for a few minutes until the leaves wilt.
Add the rice, salt, black pepper and a little water. Cover and cook over low heat. Caution: the leaves soften quickly, so avoid cooking them for too long.
Remove from the heat and leave to rest for a few minutes, then serve warm or at room temperature.
Important: wash the mallow leaves thoroughly in plenty of water, leaving no traces of soil. Caution: the leaves soften quickly, so avoid prolonged cooking or they will become mushy. Allergen note: contains no common allergens.
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