Khobaizeh – It’s What’s for Dinner

Khobaizeh is a delicious and well-known vegetable, and this tasty plant grows in abundance here in the Jordan Valley. Nearly everywhere you look on the Peace Wadi farm, you will see khobaizeh sprouting up, notable by its signature velvety leaves and shape.  Spring is the peak season for this crop, and it is so abundant that the past four years Peace Wadi has hosted a khobaizeh festival – a five-week fete to celebrate spring, community, and of course plenty of delicious khobaizeh-based foods.

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A patch of khobaizeh growing on the farm.  Note the distinct clover shape of the leaves.

Khobaizeh can be prepared in a variety of ways on its own, or added to other vegetarian dishes to compliment the flavors of other leafy greens.  Today we’ll be sharing our favorite simple recipe to prepare this tasty plant, and in just a few steps you too can whip up a vegetarian khobaizeh dish the whole family will enjoy!

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Sauteed Khobaizeh (Serves 10 as a side dish)

Prep time: 45 minutes

Cook time: 30 minutes

Ingredients:

-7 white onions

-1 head of garlic

-2 chili peppers (add or subtract for your own preference.  Two gives a mild amount of spice)

-8 tomatoes

-5 large bunches of khobaizeh (enough to fill a large colander when chopped)

-½ lemon

-Salt & pepper to taste

-Oil

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For size reference, this is what we consider one large bunch of khobeizah

Supplies:

Large saucepan

Wooden spoon

Knife

Cutting board

Colander

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Instructions:

  1. Begin by dicing the onions, mincing the garlic, and slicing the chili peppers into small pieces.  Dice the tomatoes as well and set aside for now. Coat the bottom of your saucepan in oil and add the chopped onions, garlic, & peppers, cooking on medium-high until onions are fragrant and translucent.

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    Our pepper-garlic-onion party

  2. While those are cooking down, wash your khobaizeh and chop the bottom inch off of the stems.  Roughly chop the khobaizeh into half-inch pieces, making sure to cut the larger leaves down to smaller size as you go.

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    5 bunches of khobaizeh, chopped and ready!

  3. Once the onions, garlic, & pepper are finished cooking, add the khobaizeh and tomatoes to the saucepan and mix thoroughly. If the khobaizeh seems dry, feel free to add a small amount of water here to help with the cooking.  
  4. Cover with a lid and allow to cook for 15-20 minutes, stirring occasionally.  As the khobaizeh cooks down the leaves will begin to wilt, yet there should still be a bit of “snap” when you taste it.  Add salt & pepper to taste, and you’re ready to serve! Feel free to add a bit of lemon juice over the top of the dish for an extra kick.  It’s so tasty, we promise you won’t wind up with leftovers, but if you manage to still have some extra khobaizeh we recommend adding it to eggs for a delicious vegetable omelette!

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Khobaizeh is an abundant and nutritious vegetable option.  It can be substituted for spinach in a variety of dishes, and the possibilities are endless when it comes to this tasty and resilient plant.  Have a favorite khobaizeh dish? Let us know in the comments below!

 

Happy cooking!

 

Megan & Kitkat

 

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