Fill a large bowl or sink with water and thoroughly clean the mallow. Rinse and drain well. Chop the leaves and stems, then place them into a steamer basket over simmering water. Don’t worry if the greens overflow a bit. Steam the mallow for 15-20 minutes until tender. It will shrink significantly and darken in color.

Remove excess water from the mallow

Once steamed, press out any remaining water from the mallow. You can do this directly in the steamer basket by using a wooden spoon or spatula to press the greens against the sides of the basket.

While the mallow is steaming, heat olive oil in a large skillet over medium to medium-low heat. Add garlic, parsley, cilantro, and spices. Sauté for a few minutes until the herbs are wilted and the garlic releases its aroma. Be cautious not to burn the garlic. Remove from heat until the mallow is ready.

Add the steamed mallow to the skillet, along with chopped preserved lemon pulp and lemon juice. Sauté over medium heat for 5-10 minutes, mixing well until flavors are combined. Adjust seasoning and lemon juice to taste. Serve warm or at room temperature, garnished with preserved lemon rind and whole olives.