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.
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Ab,majeed Sanghar
[email protected]Meh.
Kiyemba Bashir
[email protected]I'm not sure what all the fuss is about. This jam is just average.
Burning Bodies
[email protected]This jam is just okay. I've had better.
alex gilyard
[email protected]I wasn't a fan of the texture of this jam.
Humayra AHMED
[email protected]I found this recipe to be a bit too time-consuming.
Shuvo Ahmed Shuvo
[email protected]This jam is a bit too sweet for my taste.
Jan Jani
[email protected]I've been looking for a good herb jam recipe for ages. This one is definitely a keeper.
lisa westman
[email protected]This jam is a great way to get kids to eat their vegetables.
Charlie Myers
[email protected]I love the pop of color that this jam adds to my dishes.
Tumelo Vincent
[email protected]This jam is so versatile. I've used it on sandwiches, crackers, and even as a glaze for chicken.
Musii Afridi
[email protected]I've never had herb jam before, but I'm definitely a fan now.
Jasmine Jasmin
[email protected]This jam is a great way to use up leftover herbs.
wolfy_ from_hell
[email protected]I love how easy this recipe is to make. I can whip up a batch in no time.
Radhika Sadhukan
[email protected]This jam is perfect for adding a touch of elegance to a cheese plate.
Frank Welling
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. It's absolutely delicious!
The effy one
[email protected]This is a great recipe for using up fresh herbs. I used a mix of basil, thyme, and rosemary, and it turned out delicious.
Sarishma Tamang
[email protected]I love the sweet and savory flavor of this jam.
Collen Gatsi27
[email protected]This jam was a huge hit at my last dinner party. It's so unique and flavorful, and it goes perfectly with cheese and crackers.