Herb Jam with Ricotta on Toast

This versatile condiment where a surplus of greens gets cooked down to a deeply savoury jammy consistency is delish. It’s the best way to use up a variety of herbs and greens that you might have in your crisper drawer.

4 cloves garlic, crushed
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)
½ cup + ¼ cup extra-virgin olive oil
1 red or green chile, thinly sliced
1 (1") piece fresh ginger, peeled, finely grated
1 tsp. ground coriander
sea salt
1 tsp. lemon juice, freshly squeezed

To Serve:
whole milk ricotta, farmer’s cheese or feta
4 (½") thick slices country-style bread, toasted
½ lemon, finely zested

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 flavours 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 and lemon zest.

Makes 4 servings.

Make-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.