Green jam

Votes: 1

Time: 40 min.
Complexity: easily
Quantity: 1 tbsp.

Nutritional value per serving:

Serving size: 1 of 4
Calories 241, total fat 19 G., saturated fats 3 G., proteins 7 G., carbohydrates 16 G., fiber 4 G., cholesterol 0 mg, sodium 314 mg, sugar 1 G.

If your greens in the fridge are starting to wilt, it's time to give them another chance! You won't be able to make a beautiful salad, but you can make a vibrant, savory jam for appetizers. This is the perfect way to save both dense greens (kale, Swiss chard) and delicate parsley, cilantro, or basil before they spoil completely. Use whatever greens you have on hand. The finished jam can be spread on toast, pizza, or served as a fish sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

170-220 g of dense greens, such as kale, Swiss chard, and collard greens, can be wilted (4-5 cups)
60-100 gr. tender greens, such as parsley, cilantro, basil and tarragon, can be wilted (2-3 tbsp.)
2 cloves of garlic
1/4 cup + 1 tbsp extra-virgin olive oil
4 pitted Kalamata olives, finely chopped
1 tsp capers, drained and finely chopped (optional)
A large pinch of sugar (white or brown) + more to taste
A pinch of crushed red pepper flakes
1 teaspoon freshly squeezed lemon juice or white wine vinegar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: kale, chard, leafy cabbage, parsley, cilantro, basil, tarragon, garlic, Kalamata olives, capers, sugar, red pepper flakes, lemon juice, wine vinegar

Cooking the dish according to the recipe:

Trim the stems from all the greens. Coarsely chop or tear the leaves.
Place the steamer basket in a large saucepan with 2 inches of water. Bring to a boil and add all the herbs and garlic. Cover, reduce heat, and simmer until all the herbs and garlic are softened, about 10 minutes. Thicker herbs may take 5 minutes longer. Remove from heat and let stand until cool enough to handle (or let cool completely). Finely chop the herbs (including the garlic); you should have a coarse, chunky paste.

In a medium saucepan over medium heat, heat 1/4 cup olive oil. Add the olives and capers, if using, and cook, stirring, until fragrant, about 1 minute. Add the chopped herb mixture, sugar, red pepper flakes, and a large pinch of salt. Reduce the heat to medium-low and cook, stirring constantly, until the herbs are softened and slightly wilted, about 4 minutes. Add the remaining 1 tablespoon olive oil and lemon juice. Add more salt or sugar if needed.
Let cool to room temperature. Store the herb jam in the refrigerator in a tightly sealed container for up to 5 days.

Categories:

recipe / Vegan dishes / Gluten-free dishes / Calorie content of prepared meals / Appetizers / Snacks with sauces / Vegetable appetizers / Sauces / Dips / Spreads / Food Network - recipes

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