Molokhia (Egyptian Molokhia)

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1. 1Step 1: In a deep pot over medium-high heat, melt the ghee, then sauté the garlic for 15-30 seconds until lightly golden and fragrant.
2. 2Step 2: Add the coriander and keep stirring for another 30 seconds.
3. 3Step 3: Pour in one and a half cups of the broth and sprinkle in the bouillon cube.
4. 4Step 4: Stir everything together until the bouillon is dissolved. Stir in the baking soda if using.
5. 5Step 5: Add the Molokhia, and turn down the heat to medium low. Using a whisk, stir until the Molokhia has melted completely in the broth.
6. 6Step 6: Pour in the tomato sauce and stir well.
7. 7Step 7: Check the consistency of the Molokhia. It is going to be thick. If you like it that way, do not add any more broth, but if you want it thinner, add broth until you reach the consistency you love.
8. 8Step 8: Now check the taste. If you need more sweetness and tartness, add more tomato sauce. If it needs more salt, add salt to your liking.
9. 9Step 9: Continue cooking the Molokhia until the leaves are cooked and do not taste raw anymore.
10. 10Step 10: Molokhia is usually done when it just starts boiling all over on low heat.
11. 11Step 11: Do not cover the Molokhia immediately. Let it cool down completely before covering, or serve directly with rice, chicken, and pita bread.