Herb Jam

Name: Herb Jam
Yield: 4 servings
Ingredients: 4 garlic cloves, crushed; 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; 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

By Andy Baraghani

August 1, 2019

This image may contain Food Plant Dish Meal Toast Bread and French Toast

Photo by Chelsie Craig, Food Styling by Maggie Ruggiero

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. We simplified Wolfert’s steam-then-cook method and added toast and cheese for good measure. It’s the best way to use up a variety of herbs and greens that you might have in your crisper drawer. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.

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