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.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Squeeze any excess water out of greens and herbs. Transfer to a cutting board, finely chop, and set aside.
Step 4
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.
Step 5
Spoon ricotta on toast and top with herb jam. Finely zest lemon over.
Step 6
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.
