Name: Gurian Kejera Pkhali
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 25 min
Cuisine: Georgian
Ingredients: 500 g cultivated kohlrabi leaves and tender upper stems, weighed after trimming; 2 g of the salt, for cooking water; 100 g shelled hazelnuts, finely ground; 25 g fresh cilantro leaves and tender stems, finely chopped; 15 g fresh flat-leaf parsley, finely chopped; 10 g garlic (about 2 cloves), finely grated; 2 g ground coriander; 0.5 g mild ground red pepper, or to taste; 15 ml red wine vinegar; 10 ml neutral oil; 2 g fine salt

A plate of chopped Gurian kejera pkhali made with kohlrabi leaves, hazelnuts and herbs.

Yield4 appetizer servings

Serving sizeAbout one-quarter of the finished batch (approximately 150 g)

DifficultyEasy

DietVegan; contains hazelnuts

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The dish

About Gurian Kejera Pkhali

Tender kohlrabi greens are finely chopped and seasoned with hazelnuts, garlic and fresh herbs in this Gurian pkhali.

In Guria, kejera pkhali is made with the leafy part of kohlrabi, called kejera locally. The greens are cooked until tender, chopped or mashed, then mixed with nuts and herbs. Gurian versions vary by household; this measured version uses hazelnuts, following a specifically Gurian recipe, alongside cilantro, parsley, garlic and a little vinegar.

This recipe uses cultivated kohlrabi leaves and tender upper stems, not the bulb. Its texture should stay leafy and lightly coarse rather than becoming a smooth puree. Drain the greens very well before mixing so the pkhali holds its shape without weeping.

Cook the dish

Ingredients

Georgian Kohlrabi-Green Pkhali with Hazelnuts (ფხალი გურული)

Greens

500 gcultivated kohlrabi leaves and tender upper stems, weighed after trimming
2 gof the salt, for cooking water

Hazelnut seasoning

100 gshelled hazelnuts, finely ground
25 gfresh cilantro leaves and tender stems, finely chopped
15 gfresh flat-leaf parsley, finely chopped
10 ggarlic (about 2 cloves), finely grated
2 gground coriander
0.5 gmild ground red pepper, or to taste
15 mlred wine vinegar
10 mlneutral oil
2 gfine salt

Method

Prepare the greens. Trim away tough stalks and damaged leaves. Wash the cultivated kohlrabi leaves and tender upper stems thoroughly under running water, then drain.
Cook until fully tender. Bring a large pot of water to a boil. Add the greens and 2 g salt. Simmer until the thickest stem pieces are fully tender, about 25–35 minutes; cook longer if they remain fibrous.
Drain and chop. Drain very thoroughly, pressing out excess water without splashing. Spread the greens in a shallow clean dish and cool until safe to handle. Finely chop by hand or pulse briefly in a food processor; do not puree.
Make the seasoning. Grind the hazelnuts finely. Mix them with the cilantro, parsley, garlic, coriander, red pepper, vinegar, oil and remaining 2 g salt to make a moist, cohesive mixture.
Combine. Fold the chopped greens into the hazelnut seasoning until evenly mixed. Taste and adjust with only a little salt or vinegar, keeping the leafy flavor prominent.
Shape and chill. Divide into four compact portions. Cover and chill for 20 minutes so the mixture firms and the flavors settle.
Serve and store. Serve cool or at cool room temperature. Refrigerate leftovers in a shallow covered container at or below 4°C within 2 hours; use within 3–4 days.

Practical guidance

Tips for success

Simmer the leaves until the thickest tender stems crush easily; kohlrabi greens can be fibrous and may need extra time.
Drain and press the greens thoroughly. Excess water makes the mixture loose and dulls the hazelnut seasoning.
Chop by hand or pulse briefly. A smooth puree loses the characteristic leafy texture.

Practical notes

Choosing greens. Buy cultivated kohlrabi identified by name. Use the leaves and tender upper stems; remove tough stalks. Do not use unidentified foraged greens.

Texture. The cooked leaves should be tender, well drained and finely chopped, with small visible pieces. The finished pkhali should hold a mound without liquid pooling around it.

Flavor. Hazelnut is the defining nut in the specifically Gurian kejera recipe used here. Cilantro and parsley keep the seasoning fresh; vinegar brightens the greens without making them sharply sour.

Nutrition per serving

Estimated nutrition per serving

Serving size: One-quarter of the finished batch, about 150 g
Energy: About 230 kcal
Carbohydrates: About 13 g
Protein: About 8 g
Fat: About 19 g
Fibre: About 8 g
Sodium: About 250 mg

These values are estimates for the listed ingredients, not laboratory analysis. Actual nutrition varies with the greens, trimming and how thoroughly they are drained.

Allergens and food safety

Contains hazelnuts, a tree nut. Check packaged ingredients for cross-contact information. Wash cultivated greens under running water and cook until tender. Refrigerate leftovers in a shallow covered container at or below 4°C within 2 hours; use within 3–4 days.

The result

Gurian kejera pkhali combines cooked kohlrabi greens with hazelnuts, garlic and fresh herbs.
The mixture is tender, leafy and cohesive, served cool as an appetizer.