Cut the corchorus leaves, if fresh, and wash them very well then drain.
On medium heat, add the meat broth in a
pot and bring it to a boil.
Meanwhile put the drained corchorus leaves in a mixer until it’s minced into very tiny pieces, then measure a cup. (To avoid mincing too much corchorus leaves, try not mincing a lot of leaves all at once, bit by bit and measuring in between until you get 1 cup of minced corchorus. In case if you got too much of minced corchorus, then boil 3 or 4 tbsp of water and set it aside, then add the extra minced corchorus you have and mix it with the water and leave it until it cools down. You can then put it in a plastic bag and store it in your freezer until the next time you need it.)
Once the broth boils, lower the heat then add the minced corchorus, stir and wait until it starts boiling and switch the heat off and set aside. (Don’t let
it boil a lot or the corchorus and the broth would be separated instead of combined .)
In a medium pan, add the butter and let it heat up a little.
Mix the minced garlic with the spices and add it to the heated butter. Stir until garlic’s color starts fading and starts to turn brown then remove from heat.
Add the garlic to the molokhya then add a scoop from the corchorus soup to the garlic pan, swirl it around, then add this mix back to the corchorus pot and stir.
The meal is now ready and could be served with rice, meat (if desired), and salad.