Chard Pkhali

Pkhali (ფხალი) is a signature Georgian appetizer. Its consistency is similar to pesto and tapenade. Pkhali’s main ingredients are cooked vegetables and walnuts mixed with traditional herbs and spices. Georgians are fond of greens. Many pkhali recipes include leaf cabbages/lettuces, chard/beetroot greens, or spinach. “Pkhali” is, actually, a Georgian name of chard. The vegetables to walnuts ratio is 5:1, e.g., 15 oz of blanched and squeezed chard : 3 oz shelled walnuts. Cooked (but not garnished) phali can be stored refrigerated for up to 2 days. Traditionally, pkhali is garnished with pomegranate seeds and pickled onions. They add some tart crunchiness to the texture and flavor.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the leaves, one at a time, and shake off excess water. Chop greens and stems separately.

Step 2

Chop walnuts and toast them on a hot skillet. Transfer to food processor jar.

Step 3

Peel and dice red onion. Generously salt and let it soften for about 10 minutes. Wash the diced onion under running water and squeeze extra moisture out. Transfer to food processor jar.

Step 4

Place heavy-bottom skillet over high heat. Add 1 tsp of vegetable oil and saute chopped stems, stirring. Season and cook until all the juices evaporate. Transfer to food processor jar.

Step 5

Keep the skillet over high heat. Add another 1 tsp oil and wilt chopped chard greens, stirring. Season them with salt and pepper. Let most of the juices evaporate. Let it cool down to room temperature. Transfer to food processor jar.

Step 6

Chop fresh cilantro. Transfer to food processor jar.

Step 7

Process toasted walnuts, cooked chard, onions, cilantro, garlic, spices, and dry herbs to a pesto-like consistency. Season with vinegar and salt. Correct to your taste.

Step 8

Form 2" balls. To pickle red onion slices for garnishing, add some salt and vinegar. Garnish pkhali with fresh cilantro leaves, pickled onion slices, and pomegranate seeds. Serve it at room temperature.

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