Pkhali with Spinach and Green Beans
Spinach and green beans add fiber, folate, and potassium, while walnuts provide fats and magnesium. This pkhali is a dense chilled appetizer with a bright herbal flavor that fits well into a low-carb table.
Cook spinach (150 g) and green beans (100 g) in olive oil (20 g) until tender and until most of the excess moisture evaporates. If using frozen vegetables, warm them through first, then cook off the water.
Transfer the vegetables to a blender bowl. Add cilantro (20 g), walnuts (50 g), garlic (10 g), apple cider vinegar (5 g), khmeli-suneli (2 g), coriander (1 g), chili pepper (1 g), and salt (2 g), then blend into a thick smooth mixture.
Shape the mixture into small balls or flattened patties. Serve the pkhali chilled or at room temperature.
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