Pkhali | FoodieAtlas

Ingredients

1 lb (450g) spinach or beet greens, washed and trimmed
1 medium onion, finely chopped
4 cloves garlic, minced
1/2 cup walnuts, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
2 tablespoons red wine vinegar or apple cider vinegar
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground red pepper (optional, for heat)
Pomegranate seeds (for garnish)

Instructions

Prepare the Greens

Bring a large pot of water to a boil. Add the spinach or beet greens and cook for 2-3 minutes until wilted.

Drain the greens and rinse under cold water to stop the cooking process. Squeeze out excess moisture and chop finely.

Prepare the Mixture

In a large skillet, heat a small amount of oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Stir in the minced garlic and cook for another 2 minutes.

Combine Ingredients

In a large bowl, combine the chopped greens, cooked onion and garlic, finely chopped walnuts, chopped cilantro, and chopped parsley.

Add the red wine vinegar or apple cider vinegar, ground coriander, ground cumin, paprika, black pepper, salt, and ground red pepper (if using). Mix well to combine all ingredients.

Chill and Serve

Transfer the mixture to a serving dish and refrigerate for at least 1 hour to allow the flavors to meld.

Before serving, garnish with pomegranate seeds.