1 cup of mixed cured green olives and red olives
1 pound (450 grams) Spinach (or mallow)
3/4 cup of mixed finely chopped cilantro and flat-leaf parsley
4 garlic cloves
Salt (to taste)
1/2 tsp paprika
1/2 tsp ground cumin
A pinch of cayenne pepper
3 tbsp coconut oil
Slice the cured olives into small pieces. Green and red olives are being used in this recipe, but feel free to use either one, or no olives at all if you don’t like them. Place the green olives in boiling water for a few minutes to remove some of their saltiness and acidity (the red ones don’t require this step). Place the spinach in water for 10 minutes to soften then wash it well. Drain the spinach and roughly chop. If using mallow, you’ll have to steam it first before cooking it. Now finely chop the parsley and cilantro.
Crush the garlic and place it in your cooking pan. Add salt, paprika, cumin, and cayenne pepper. Adjust the spices to your taste. Add coconut oil and the rest of the ingredients: the chopped olives, cilantro, parsley, and spinach. Cover the pan and cook all the ingredient on medium heat. Mix the ingredients often to avoid burning.
Cook for around 10-15 minutes or until all the liquid has evaporated. Serve warm or at room temperature.
(Recipe via Jennifer J.)