4 Serves
54 Mins
Thoroughly wash the spinach or beet greens and blanch them in boiling water for 2-3 minutes until wilted.
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Vitamin K
561 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
228 µg / 400 µgCalcium
131 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
176 mg / 420 mgPhosphorus
232 mg / 1,250 mgPotassium
848 mg / 4,700 mgSodium
668 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Drain the greens well using a colander and squeeze out all excess moisture; this is crucial for the texture of the Pkhali.
In a food processor, combine the walnuts, garlic, cilantro, and vinegar, pulsing until a coarse paste forms.
Add the blanched greens to the food processor and pulse until the mixture is well combined but still retains some texture.
Transfer the mixture to a bowl and season with salt and black pepper to taste, then shape into small balls or spread on a serving dish.
25
g95
g20
g
Yemeni
