• 2 cups or a bunch of chopped Egyptian Spinach leaves
• 4-5 cups chicken stock
• 2-3 tab olive oil
• 6-8 garlic cloves
• 1-2 tab ground coriander
• Salt to taste
• Optional: chicken pieces or shredded chicken

1. Wash and finely chop the Egyptian Spinach leaves
2. Bring the chicken stock to a simmer
3. Add the leaves to the simmering chicken stock
4. In a separate pan saute the chopped garlic, add the coriander until fragrant
5. Add this to the chicken stock & spinach pot
6. Simmer for about 10-15 minutes. Do not overcook can become too slimy
7. Season with salt to taste

Serve over white rice, pour over bread, as a standalone soup with a squeeze of lemon juice.