Favorite - This is an all time favorite
Now we have something to do with those celery leaves. This is a great herb jam to eat on bread.
Herb jam with olives and lemon - Paula Wolfert
Herb jam with olives and lemon
LATimes 6/1/05
Total time: 1 hour, plus chilling time
Servings: About 6 (makes 1 cup)
Note: Adapted from Paula Wolfert's "The Slow Mediterranean Kitchen."
4 large garlic cloves, peeled and halved
1 pound stemmed baby spinach leaves
1 large bunch of flat-leaf parsley (about 1/4 pound), stemmed
1/2 cup coarsely chopped celery leaves
1/2 cup stemmed cilantro leaves
1/4 cup extra virgin olive oil, divided
12 oil-cured black olives (about 1 ounce), pitted, rinsed and coarsely chopped
1 1/4 teaspoons Spanish sweet smoked paprika (piment—n de la Vera)
Pinch of cayenne
Pinch of ground cumin
1 tablespoon lemon juice, or more to taste
Salt and pepper
1. Put the garlic cloves in a large steamer basket set over a pan of simmering water. Top with the spinach, parsley, celery and cilantro. Cover and steam until the garlic is soft and the greens tender, about 15 minutes. Cool, then squeeze the greens dry, finely chop and set aside. Mash the garlic cloves.
2. In a medium cazuela (earthenware pot) set over a flame-tamer or in a heavy-bottomed skillet, heat 1 tablespoon of the olive oil until shimmering. Add the garlic, olives, paprika, cayenne and cumin. Stir over medium high heat for 30 seconds. Add the greens and cook, mashing and stirring, until soft, dry and somewhat smooth, about 15 minutes.
3. Remove from heat and cool to room temperature. Add the remaining olive oil, mashing to combine. Refrigerate, tightly covered, for 1 to 4 days. To serve, return to room temperature. Stir in the lemon juice; season with salt and pepper. Serve with crackers or semolina bread.
Each tablespoon: 153 calories; 3 grams protein; 12 grams carbohydrates; 5 gram fiber; 11 grams fat; 1 gram saturated fat; 0 cholesterol; 245 mg. sodium.