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This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency. Get all 10 recipes here.
- 1 lb. mixed hardy greens (such as Swiss chard, mature spinach or arugula, and/or broccoli rabe)
- 3 cups tender herbs (such as parsley, mint, cilantro, fennel fronds, and/or tarragon)
- ¾ cup extra-virgin olive oil, divided
- 1 red or green chile, thinly sliced
- 1 1" piece fresh ginger, peeled, finely grated
- Whole-milk ricotta, farmer’s cheese, or feta (for serving)
- 4 ½"-thick slices country-style bread, toasted
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.
Spoon ricotta on toast and top with herb jam. Finely zest lemon over.
Do Ahead: Herb jam can be made 5 days ahead. Wrap in plastic, pressing directly onto surface, and chill. Let jam come to room temperature before using.