Herb Jam

This recipe is from Paula Wolfert's, "The Slow Mediterranean Kitchen"

1. Put 4 cloves of halved garlic in a large steamer basket over simmering water and pile on top 1lb fresh spinach, 1 large bunch flat leave parsley (tough lower stems cut off), 1/2 cup cilantro, 1/2 cup celery leaves. (These are her proportions, I have varied them and added different greens and it always comes out great). Steam for about 15 minutes or till greens are tender. Smash the garlic cloves with a fork and when greens are cool enough to handle, squeeze out the moisture and finely chop.

2. In a heavy pan, heat about 1 tbl of olive oil over super low heat. Add mashed garlic, 12 oil cured olives pitted and chopped, a generous tsp. Spanish sweet smoked paprika, pinch of cayenne and a pinch of ground cumin. Stir till fragrant (about 30 seconds or so) and then add the greens. Stir until soft and dry and smooth, about 15 minutes.

3. Remove from heat and allow to cool. Mash in some good olive oil. Paula is big into the slow food thing and recommends letting the jam refrigerate for at least a day before serving. I made it that afternoon and it's still good.

4. When you are ready to serve, brighten the flavors with lemon and add salt and pepper to taste. Serve with something to spread it on.