Herb Jam
Ingredients
- 4 garlic cloves, crushed
- 1 lb. mixed hardy greens (such as Swiss chard, mature spinach or arugula, and/or broccoli rabe)
- 720 ml tender herbs (such as parsley, mint, cilantro, fennel fronds, and/or tarragon)
- 180 ml extra-virgin olive oil, divided
- 1 red or green chile, thinly sliced
- 1 1" piece fresh ginger, peeled, finely grated
- 1 tsp. ground coriander
- Kosher salt
- 1 tsp. fresh lemon juice
- Whole-milk ricotta, farmer’s cheese, or feta (for serving)
- 4 ½"-thick slices country-style bread, toasted
- ½ lemon
Instructions
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Place garlic in a large pot. Layer greens and herbs over. Pour 240 ml 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.
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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.
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Squeeze any excess water out of greens and herbs. Transfer to a cutting board, finely chop, and set aside.
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Wipe out skillet. Heat NaN ml 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 flavours have melded, about 5 minutes more. Remove from heat. Season with salt and stir in lemon juice and remaining NaN ml oil.
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Spoon ricotta on toast and top with herb jam. Finely zest lemon over.
Notes
Imported from Mela.
