Today was Sham el Nessim, one of my favorite holidays because it is utterly unrelated to any religion or military victory. On this day Egyptian families head out to some green spot for a picnic, which for some families today was my farm. I spent the day supervising children and puppies, winnowing our quinoa crop, and chatting with old and new friends. By the time everyone left, I was starving and really wanted some greens. After my post about khobeyza, I decided to try out its cousin hollyhock leaves. I cut some off my many hollyhock plants, washed and chopped them and then a autéed them in olive oil with onions, garlic, fresh coriander and dill, and a chopped peeled tomato. I layered a bit of rice, some chopped roast chicken and then the hollyhock greens. Delicious.
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3 comments:
What a delightful recipe as well as a lovely holiday. On this side of the globe a nearly the same latitude, we are also enjoying springtime greens. Gumbo z'herbes, with many different greens--cabbage, turnip, mustard, kale, spinach, and many more--well seasoned is a traditional spring soup. Family recipes call for a particular assortment of greens; I've heard eleven different greens, even fourteen, but I've never heard of hollyhock leaves being included! We do have hollyhocks and, thanks to you, we now a new ingredient to explore. Thank you for this post.
It sounds like a good salad.
And now I have a new recipe to look up. Thank you.
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