Herb Jam

jam healthyish farmers market challenge garlic chard spinach arugula broccoli rabe parsley mint cilantro fennel tarragon olive oil chile ginger coriander lemon juice ricotta feta bread lemon

Andy Baraghani

4 servings

Source

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

Method

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.