{"id":7155,"date":"2024-04-26T13:22:45","date_gmt":"2024-04-26T13:22:45","guid":{"rendered":"https:\/\/homekitchennotes.com\/foodiecrush\/2024\/04\/26\/herb-jam\/"},"modified":"2024-07-30T08:30:10","modified_gmt":"2024-07-30T08:30:10","slug":"herb-jam","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/herb-jam\/","title":{"rendered":"Herb Jam"},"content":{"rendered":"

This versatile condiment takes a page from Paula Wolfert\u2019s original version in her book, The Slow Mediterranean Kitchen<\/em>, in which a surplus of greens gets cooked down to a deeply savory jammy consistency. We simplified Wolfert\u2019s steam-then-cook method and added toast and cheese for good measure. It\u2019s 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\u2019 Market Challenge. Get all 10 recipes here.<\/p>\n

\n

Ingredients<\/h2>\n

4 servings<\/p>\n

\n

4<\/p>\n

garlic cloves, crushed<\/div>\n

1<\/p>\n

lb. mixed hardy greens (such as Swiss chard, mature spinach or arugula, and\/or broccoli rabe)<\/div>\n

3<\/p>\n

cups tender herbs (such as parsley, mint, cilantro, fennel fronds, and\/or tarragon)<\/div>\n

\u00be<\/p>\n

cup extra-virgin olive oil, divided<\/div>\n

1<\/p>\n

red or green chile, thinly sliced<\/div>\n

1<\/p>\n

1″ piece fresh ginger, peeled, finely grated<\/div>\n

1<\/p>\n

tsp. ground coriander<\/div>\n
Kosher salt<\/div>\n

1<\/p>\n

tsp. fresh lemon juice<\/div>\n
Whole-milk ricotta, farmer\u2019s cheese, or feta (for serving)<\/div>\n

4<\/p>\n

\u00bd”-thick slices country-style bread, toasted<\/div>\n

\u00bd<\/p>\n

lemon<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    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\u201330 minutes.<\/p>\n

    Step 2<\/h4>\n

    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.<\/p>\n

    Step 3<\/h4>\n

    Squeeze any excess water out of greens and herbs. Transfer to a cutting board, finely chop, and set aside.<\/p>\n

    Step 4<\/h4>\n

    Wipe out skillet. Heat \u00bd 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\u201315 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 \u00bc cup oil.<\/p>\n

    Step 5<\/h4>\n

    Spoon ricotta on toast and top with herb jam. Finely zest lemon over.<\/p>\n

    Step 6<\/h4>\n

    Do Ahead:<\/strong> 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.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    This versatile condiment takes a page from Paula Wolfert\u2019s 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\u2019s steam-then-cook method and added toast and cheese for good measure. It\u2019s the best way to use up a variety […]<\/p>\n","protected":false},"author":4,"featured_media":7156,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-7155","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-starter-sampler"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7155","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=7155"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7155\/revisions"}],"predecessor-version":[{"id":9023,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7155\/revisions\/9023"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/7156"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=7155"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=7155"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=7155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}