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Herb Jam

Herb Jam


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This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency. Get all 10 recipes here.

Ingredients

  • 1 lb. mixed hardy greens (such as Swiss chard, mature spinach or arugula, and/or broccoli rabe)
  • 3 cups tender herbs (such as parsley, mint, cilantro, fennel fronds, and/or tarragon)
  • ¾ cup extra-virgin olive oil, divided
  • 1 red or green chile, thinly sliced
  • 1 1" piece fresh ginger, peeled, finely grated
  • Whole-milk ricotta, farmer’s cheese, or feta (for serving)
  • 4 ½"-thick slices country-style bread, toasted

Recipe Preparation

  • Place garlic in a large pot. Layer greens and herbs over. Pour 1 cup water over. Bring to a simmer over medium heat. Cover pot, reduce heat to medium-low, and steam until greens and herbs are wilted and garlic is very soft, 20–30 minutes.

  • Using tongs, transfer greens and herbs to a medium bowl. Let sit until cool enough to handle. Pick out garlic and transfer to a small bowl; using a fork, smash to a paste.

  • Squeeze any excess water out of greens and herbs. Transfer to a cutting board, finely chop, and set aside.

  • Wipe out skillet. Heat ½ cup oil over medium-low. Add chile and ginger and cook, stirring frequently, until fragrant and chile has softened, about 1 minute. Add chopped greens and herbs and cook, stirring often, until most of the moisture is cooked out of the greens, 10–15 minutes. Add garlic and coriander. Using a wooden spoon, mash garlic into greens mixture and stir to combine. Continue to cook, stirring occasionally, until well combined and flavors have melded, about 5 minutes more. Remove from heat. Season with salt and stir in lemon juice and remaining ¼ cup oil.

  • Spoon ricotta on toast and top with herb jam. Finely zest lemon over.

  • Do Ahead: Herb jam can be made 5 days ahead. Wrap in plastic, pressing directly onto surface, and chill. Let jam come to room temperature before using.

Reviews SectionI used some discounted cavolo nero and coriander I found at the shop - result seems more crispy/fried than a jam exactly but it tastes good!So good! I used Swiss chard, but wondering if kale would also work. Turned out beautifully!This is a great recipe to use up greens and herbs!AnonymousIthaca, New York10/07/19How long will this keep in the fridge if I don’t use it all after making it? More than 5 days?AnonymousLos Angeles 09/08/19Can we please talk about the liquid that is left over when you pull the greens, herbs and spinach out to cool? A pinch of salt and it’s the tastiest veggie tonic i’ve had in a long time!AlohachanjHonolulu08/25/19This is brilliant. Our garden is running amok with greens and herbs. Am going to boil the jars as in regular jam making so I can make in quantity. Absolutely fantastic recipe. I don't eat garlic but shallots or sweet onions work beautifully.lindagalleryCalifornia 08/12/19


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