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.
Save Recipe
  • Level: Easy
  • Total: 40 min (includes cooling time)
  • Active: 15 min
  • Yield: about 1 cup
Share This Recipe

Ingredients

6 to 8 ounces hearty greens, such as kale, Swiss chard and collards, wilted is fine (4 to 5 cups)

2 to 4 ounces tender herbs, such as parsley, cilantro, basil and tarragon, wilted is fine (2 to 3 cups)

2 cloves garlic

1/4 cup plus 1 tablespoon extra-virgin olive oil

4 kalamata olives, pitted and finely chopped

1 teaspoon capers, drained and finely chopped, optional

Large pinch brown or granulated sugar, plus more to taste

Pinch crushed red pepper flakes

Kosher salt

1 teaspoon fresh lemon juice or white wine vinegar

Directions

  1. Remove the stems from the greens and herbs. Roughly chop or tear the leaves.
  2. 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.  
  3. 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.  
  4. Let cool to room temperature. Refrigerate in an airtight container for up to 5 days.