Morrocan Foraged Greens with Preserved Lemon: Bakoula
A famous dish of wild greens from Morrocco flavored with cumin, garlic, olives, and preserved lemon. Traditonally Jute mallow, or mallow cooked with purslane are often used, but any malvaceae will work well, as with other, natural tender, leafy greens like garlic mustard and violets.
Serves 4-6 as an appetizer
Servings: 4 Servings
Calories: 136kcal
Equipment
- 1 4 quart pot for blanching
- 1 10 inch saute pan
Ingredients
- 8 ounces mixed wild greens especially mallow violets, or garlic mustard
- ⅓ cup of your favorite olives pitted and halved
- Pinch of fresh ground cumin or to taste
- Pinch of good sweet paprika
- 1 large clove of garlic
- 3 tablespoons extra virgin olive oil
- Kosher salt to taste
- 2 teaspoons preserved lemon rind soaked if needed, finely diced or sliced
Instructions
- Blanch the greens briefly, then chill squeeze dry and reserve, you should have about 2 cups.
- Meanwhile sweat the garlic in the oil until golden, add the pinch of paprika and cumin, stir, then add the greens, season with salt, stir to heat through, then cook gently until they’re tender and taste good to you.
- Add half of the olives, stir, then transfer to a serving bowl.
- Garnish with the remaining olives and the preserved lemon and serve.
Notes
Mallow is the traditional green used here, but you can use your favorite blend of greens. Purslane, dandelions, stinging nettles, and amaranth are all good additions.
Nutrition
Serving: 3oz | Calories: 136kcal | Carbohydrates: 6g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 219mg | Potassium: 233mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 5805IU | Vitamin C: 20mg | Calcium: 113mg | Iron: 2mg