Middle Eastern Green Leaf And Herb Jam With Olives |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This jam can alternatively be combined with thick, creamy plain yogurt to make a delicious dip, herby spread, or on its own as a condiment with broiled/grilled meats and fish. Very versatile and Delish! Ingredients:
8 oz. fresh baby spinach leaves |
handful of celery leaves |
3 tbsp olive oil |
2-3 garlic cloves, crushed |
1 tsp cumin seeds |
6-8 black olives, pitted and finely chopped |
1 large bunch of fresh flat-leaf parsley leaves, finely chopped |
1 large bunch of cilantro leaves, finely chopped |
1 tsp spanish smoked paprika |
juice of 1/2 lemon |
salt and pepper to taste |
crusty bread or toasted flat bread for serving |
Directions:
1. 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.
2. 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.
3. 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.
4. *Jam will keep in a sealed container in the refrigerator, with a layer of olive oil on top, for up to 5 days.
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