If using fresh molokhia leaves, wash them thoroughly and remove any tough stems. Roughly chop the leaves and set aside. If using frozen molokhia, defrost according to package instructions.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.

Add the chopped molokhia leaves to the pot and sauté for a few minutes until wilted.

Pour in the vegetable broth or water and stir well. Add the ground cumin, salt, and pepper to taste.

Bring the mixture to a boil, then reduce the heat to low and simmer for about 30-40 minutes, partially covered, stirring occasionally.

The molokhia should become tender and slightly thickened. If desired, use an immersion blender or a food processor to puree the mixture for a smoother consistency.

Adjust the seasoning if necessary.

Serve the molokhia hot over cooked rice or with bread on the side.

Squeeze fresh lemon juice over the molokhia before eating for a tangy flavor.