A simple Aegean vegetable dish where mallow leaves, known for their soft texture and mild flavor, are cooked over low heat with onion, garlic, and rice. Made with fresh mallow gathered in spring, this recipe is both a light and hearty snack option.
Sauté finely chopped onion and garlic in olive oil until softened.
Add the cleaned mallow and stir for a few minutes to let the leaves wilt.
Add the rice, salt, black pepper, and a little water, then cook covered over low heat. Note: since the leaves soften quickly, do not overcook.
Remove from heat and let rest for a few minutes, then serve warm or at room temperature.
Important: Wash the mallow leaves thoroughly in plenty of water, making sure no soil residue remains. Caution: Since the leaves soften quickly, don't overcook them, otherwise they turn into a mush. Allergen: contains no common allergen.
Leaving the lid slightly ajar while cooking the mallow keeps the leaves' color more vivid and prevents them from releasing too much liquid.
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