I was inspired to start making a spread of herbs and greens by Paula Wolfert's recipe for "herb jam." True to my personal cooking style, I didn't actually have all the ingredients I needed to make her recipe when I decided to try it, so I created my own version. Her recipe is great, but I like mine so well, I'm never going back! This spread on some good toast with avocado and a little cheese is one of my favorite things for lunch. —fiveandspice
about 1/2-3/4 of a cup
large bunch parsley, washed
spinach leaves, washed
large garlic cloves, peeled
Kalamata olives, pitted and finely chopped
salt (more to taste)
In This Recipe
In a steamer basket, steam the spinach, parsley, and garlic cloves together for 10 minutes, until the garlic has softened. Allow to cool.
Coarsely chop the spinach and parsley. Smash the garlic to a paste.
Over medium-high heat, heat 2 Tbs. of olive oil in a heavy bottom frying pan until it is shimmering, add the garlic, the olives, and the spices (chile, cumin, cayenne) and cook, stirring, for about 2 minutes, until the garlic is golden and the spices are fragrant.
Stir in the chopped greens and parsley. Cook, stirring frequently and smashing together all the ingredients, until the greens are somewhat dried out, about 15 minutes. Allow to cool to room temperature.
Stir in the last tablespoon of olive oil, the lemon juice, and lemon zest. Serve right away as a spread, or store covered in the refrigerator for up to a week.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.