HERBY GREEN JAM
Got wilted, past-their-prime greens? Time to celebrate! No, really-- that means you get to make this savory, herbaceous jam. It's a perfect way to salvage those greens and also any tender herbs before they go bad. Treat the jam like a condiment and spread it on toast, use as a pizza sauce or serve with fish.
Provided by Food Network Kitchen
Categories condiment
Time 40m
Yield about 1 cup
Number Of Ingredients 10
Steps:
- Remove the stems from the greens and herbs. Roughly chop or tear the leaves.
- Set a steamer basket in a large saucepan filled with 2 inches of water. Bring to a boil and add the greens, herbs and garlic. Cover, reduce the heat to a simmer and cook until all greens and the garlic are tender, about 10 minutes. (Tougher greens like collards may take 5 minutes more.) Remove from the heat and let the mixture stand until cool enough to handle (it's OK to let it cool all the way too). Chop finely (including the garlic); you're looking to make a rough paste.
- Heat 1/4 cup of the olive oil in a medium pot over medium heat. Add the olives and capers if using and cook, stirring, until fragrant, about 1 minute. Add the chopped greens mixture, sugar, red pepper flakes and a large pinch of salt. Reduce the heat to medium-low and cook, stirring constantly, until the greens have cooked down and dried out some, about 4 minutes. Stir in the remaining 1 tablespoon olive oil and the lemon juice. Adjust the seasoning with more salt and sugar if needed.
- Let cool to room temperature. Refrigerate in an airtight container for up to 5 days.
MOROCCAN HERB JAM
Paula Wolfert's first and still-influential book, "Couscous and Other Good Food From Morocco," published in 1973, influenced a generation of cooks yearning to expand its horizons. This fascinating recipe for a mixture of long-cooked greens, which she learned while living in Morocco, appeared in her 2003 book, "The Slow Mediterranean Kitchen: Recipes for the Passionate Cook". The acclaimed chef Russell Moore of Camino restaurant in Oakland, Calif., a great fan of Ms. Wolfert and this recipe, has now adapted it and incorporated herb jam into his menu on a daily basis. Among its virtues: It tastes wonderful and lasts for a week or more in the refrigerator; it is great when spread on toasted bread or stirred into a soup; and it uses greens, like the outer leaves of lettuce, that would otherwise be wasted.
Provided by David Tanis
Time 1h
Yield About 4 cups
Number Of Ingredients 10
Steps:
- Put the greens and herbs and garlic cloves all together in a large steamer set over medium-high heat, and steam until tender, 15 to 20 minutes. (If you don't have a steamer, use a large, deep skillet with a lid. Put 2 inches of water in bottom of pan, add greens, cover and cook at a brisk simmer.)
- Set the garlic aside. Drain greens, let cool and squeeze out moisture; pick out the tougher herb stems if necessary. Put greens and herbs on a cutting board and chop very finely with a large knife.
- Put 4 tablespoons olive oil in a wide skillet over medium-high heat. Add the chiles and let them sizzle without browning (or use a pinch of crushed red pepper), then add the chopped greens, a pinch of salt and half the cumin seeds. The flavor is concentrated by cooking most of the moisture out of the greens; this will take about 10 to 15 minutes. (Stir the herb jam mixture often as the water evaporates; it will want to stick.)
- Turn the heat off but leave the mixture in the pan. Peel the steamed garlic and mash it into the pan along with the olives. Mix everything and taste; add salt as needed, a good splash of olive oil, the pimentón and more cumin to taste. The herb jam should be highly seasoned. Add more chile if it isn't spicy enough. Just before serving, add a squeeze of lemon. Spread on toasted pita or flatbread if desired. The herb jam can be stored in the refrigerator, tightly covered, for about 5 days.
MARINATED OLIVES WITH LEMON AND FRESH HERBS
Many grocery stores now carry bulk olives. I buy large bulk green olives, with pits, and dress them up with this flavor-packed marinade. It's a wonderful appetizer during the summer when fresh herbs are plentiful. Serve with wine and cheese for a wonderful summertime appetizer.
Provided by CookinDiva
Categories Low Protein
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor or blender, mix all the herbs, garlic and lemon juice. Slowly add olive oil and blend. Add zest.
- Pour marinade over olives. They can be served immediately but will improve with a day to marinate.
Nutrition Facts : Calories 81.2, Fat 8.5, SaturatedFat 1.1, Sodium 523.4, Carbohydrate 2, Fiber 1.2, Sugar 0.3, Protein 0.4
More about "herb jam with olives and lemon recipes"
HERB JAM RECIPE | BON APPéTIT
Web Aug 1, 2019 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 …
From bonappetit.com
4.9/5 (11)Author Andy BaraghaniServings 4Estimated Reading Time 4 mins
From bonappetit.com
4.9/5 (11)Author Andy BaraghaniServings 4Estimated Reading Time 4 mins
- 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.
- 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.
- Squeeze any excess water out of greens and herbs. Transfer to a cutting board, finely chop, and set aside.
- 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.
PAULA WOLFERT'S HERB JAM WITH OLIVES AND LEMON
Web Oct 27, 2011 Paula Wolfert's Herb Jam with Olives and Lemon. Adapted slightly from The Slow Mediterranean Kitchen (Wiley, 2003) Serves 6; …
From food52.com
Estimated Reading Time 5 mins
From food52.com
Estimated Reading Time 5 mins
HERB JAM WITH OLIVES AND LEMON RECIPE - LOS ANGELES …
Web Jun 1, 2005 Add the remaining olive oil, mashing to combine. Refrigerate, tightly covered, for 1 to 4 days. To serve, return to room temperature. …
From latimes.com
Servings 1Estimated Reading Time 8 minsCategory APPETIZERSTotal Time 1 hr
From latimes.com
Servings 1Estimated Reading Time 8 minsCategory APPETIZERSTotal Time 1 hr
BEST HERB JAM RECIPE - HOW TO MAKE HERB JAM WITH …
Web Oct 27, 2011 Let cool, then squeeze the greens dry, finely chop, and set aside. Using the back of a fork, mash the garlic cloves. In a medium …
From food52.com
Reviews 13Servings 6Cuisine AmericanCategory Appetizer
From food52.com
Reviews 13Servings 6Cuisine AmericanCategory Appetizer
HERB JAM WITH OLIVES AND LEMON RECIPE - 101 COOKBOOKS
Web Herb Jam with Olives and Lemon Recipe. 4 large cloves garlic, halved 1 pound baby spinach leaves 1 large bunch flat-leaf parsley, stems discarded 1/2 cup celery leaves, coarsely chopped 1/2 cup cilantro leaves , …
From 101cookbooks.com
From 101cookbooks.com
RECIPE: HERB JAM WITH OLIVES AND LEMON - RECIPELINK.COM
Web Add the mashed garlic, olives, paprika, cayenne and cumin and stir over moderately high heat for 30 seconds, or until fragrant. Add the greens and cook, mashing and stirring, …
From recipelink.com
From recipelink.com
PEARL COUSCOUS SALAD RECIPE | THE RECIPE CRITIC
Web May 26, 2023 Instructions. Heat your olive oil in a medium saucepan over medium high heat. Add in your couscous and toast it in the oil for about 5 minutes, stirring …
From therecipecritic.com
From therecipecritic.com
HERB JAM WITH OLIVES, LEMON AND SPINACH - MEALGARDEN.COM
Web In a medium heavy-bottomed skillet, heat 1 tablespoon of the olive oil until shimmering. Add the mashed garlic, olives, paprika, cayenne, and cumin and stir over moderately high …
From mealgarden.com
From mealgarden.com
HERB JAM WITH OLIVES AND LEMON - RECIPES LIST
Web Step 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, …
From recipes-list.com
From recipes-list.com
HERB JAM WITH OLIVES AND LEMON - ARCHIVE.JSONLINE.COM
Web 1 pound baby spinach leaves. 1 large bunch flat-leaf parsley, stems removed. ½ cup coarsely chopped celery leaves. ½ cup cilantro leaves (stems removed)
From archive.jsonline.com
From archive.jsonline.com
LEMON AND HERB OLIVES - THE DAILY MEAL
Web Directions. Heat olive oil in a large skillet over medium heat. Add shallots and garlic and cook for 5 minutes, stirring frequently. Stir in lemon juice and vinegar and cook for a …
From thedailymeal.com
From thedailymeal.com
WINTER PASTA WITH OLIVES, HERBS, AND LEMON RECIPE | KITCHN
Web Nov 9, 2021 Meanwhile, heat olive oil in a large skillet over high. Add onions and garlic and cook, tossing occasionally until beginning to brown and blister, 3 to 4 minutes. …
From thekitchn.com
From thekitchn.com
PAULA WOLFERT'S HERB JAM WITH OLIVES AND LEMON
Web KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 …
From keeprecipes.com
From keeprecipes.com
BEST HERB JAM WITH OLIVES AND LEMON RECIPES
Web Steps: Put the greens and herbs and garlic cloves all together in a large steamer set over medium-high heat, and steam until tender, 15 to 20 minutes.
From alicerecipes.com
From alicerecipes.com
HERB JAM WITH OLIVES AND LEMON RECIPES RECIPE
Web HERB JAM WITH OLIVES AND LEMON Provided by Paula Wolfert. Categories Condiment/Spread Garlic Leafy Green Herb Olive Steam Lemon Spinach Cilantro …
From alicerecipes.com
From alicerecipes.com
NATASHA FELDMAN SHARES MEMORIAL DAY-INSPIRED RECIPES
Web May 26, 2023 Directions In a large skillet, heat 2 tablespoons olive oil over medium heat. Once the oil is warm, add the minced garlic and 1/4 teaspoon salt. Cook, stirring …
From goodmorningamerica.com
From goodmorningamerica.com
HOW TO MAKE RUSS MOORE'S HERB JAM | TASTING TABLE RECIPE
Web Aug 28, 2014 Squeeze the greens and herbs dry of any excess water, finely chop and set aside. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the …
From tastingtable.com
From tastingtable.com
ROASTED OLIVES WITH LEMON, GARLIC & HERBS - ANDREW ZIMMERN
Web Instructions. Position a rack in the center of the oven and preheat the oven to 400°F. Stir and crush the oil, thyme, rosemary, fennel seeds, and hot red pepper together in a …
From andrewzimmern.com
From andrewzimmern.com
PAULA WOLFERT'S HERB JAM WITH OLIVES AND LEMON RECIPE - EAT YOUR …
Web Paula Wolfert's herb jam with olives and lemon from Food52. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (1) Reviews (0) ground cayenne pepper; …
From eatyourbooks.com
From eatyourbooks.com
NIGEL SLATER’S RECIPES FOR HERB FOCACCIA WITH GREEN OLIVE, BURNT …
Web May 21, 2023 olive oil 2 tbsp pea shoots 2 large handfuls. pine kernels 2 tbsp radishes 6, halved For the mint oil: mint leaves 12-15 olive oil 75ml. Peel the garlic and crush to a …
From theguardian.com
From theguardian.com
HERB JAM WITH OLIVES AND LEMON RECIPE | EAT YOUR BOOKS
Web Save this Herb jam with olives and lemon recipe and more from The Slow Mediterranean Kitchen: Recipes for the Passionate Cook to your own online collection at …
From eatyourbooks.com
From eatyourbooks.com
You'll also love