Directions:
- Put spinach and celery leaves in a steamer and steam until tender. Refresh the leaves under cold running water. Put the steamed leaves on a wooden cutting board and chop to a pulp.
- Heat 2 Tbsp oil in heavy-bottom casserole, add the garlic and cumin seeds, and cook over medium heat for 1-2 mins., stirring until they emit a nutty aroma. Stir in the olives with the parsley and cilantro and add the paprika. Toss in the pulped spinach and celery and cook over low heat, stirring constantly, for 10 mins, or until the mixture is smooth and compact. Season with salt and pepper to taste and let cool.
- Turn the mixture into a bowl and bind with the remaining oil and lemon juice. Serve with fresh crusty bread, or warm toasted flat bread for dipping.
- *Jam will keep in a sealed container in the refrigerator, with a layer of olive oil on top, for up to 5 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.07 Kcal (519 kJ) | ||
| Calories from fat | 103.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.55g | 18% | |
|---|---|---|---|
| Cholesterol | 1.67mg | 1% | |
| Sodium | 125.24mg | 5% | |
| Potassium | 339.56mg | 7% | |
| Total Carbs | 3.38g | 1% | |
| Sugars | 0.08g | 0% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 2.32g | 5% | |
| Vitamin C | 17mg | 28% | |
| Iron | 2.1mg | 12% | |
| Calcium | 67.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 162.48 Kcal (680 kJ) | ||
| Calories from fat | 136.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.13g | 18% | |
|---|---|---|---|
| Cholesterol | 2.18mg | 1% | |
| Sodium | 164.01mg | 5% | |
| Potassium | 444.66mg | 7% | |
| Total Carbs | 4.42g | 1% | |
| Sugars | 0.11g | 0% | |
| Dietary Fiber | 1.87g | 6% | |
| Protein | 3.04g | 5% | |
| Vitamin C | 22.2mg | 28% | |
| Iron | 2.8mg | 12% | |
| Calcium | 88.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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