Many people know the Georgian appetizer pkhali (correct McHale, it's like Russian Solyanka soup) and I think that Phal is vegetables nuts. Actually there is another kind of Phala called "setian", i.e., prepared in vegetable oil (in Georgian language for vegetable oil has the word "SETI", and cream "Karaki"). If pkhali with walnuts can be prepared from vegetables and herbs, then setiani prepared only from the grass - spinach, beet tops, Akali (sassaparil), nettle and many others. And now for the garnish. Or rather the lack of it. It so happened that the meats in Georgia eat without side dishes. This is probably because pure meat in Georgia is almost cooked, it always happens or with a large number of greens, or in sauces, and eat it with bread (Georgians large Lebedi), or with corn bread - mchadi, or thick corn porridge Gomi (in the North Caucasus it is called Hominy, and Italy are preparing similar, but not quite the same polenta). And so it was that the side dishes in Georgian cuisine. But nobody denies there is the most setiani Phal with what we want and if we want to eat it with the meat, and it is very tasty, then we can consider it a side dish. And cook it very simply

Cut into cubes onion, separately cut greens and young garlic

Boiled and squeezed spinach also finely chop.

In vegetable oil fry the onion, add the spinach and herbs, salt.

Mix well, cover with a lid and simmer on low heat 7-10 minutes, finally add the spoon of ground coriander, stir again, cover with a lid and after a minute turn off the heat.