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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsB3, B6, B9, B12, H, C, D
    MineralsFluorine, Manganese, Calcium

    Ingredients Jump to Instructions ↓

    1. 4 large cloves garlic, halved

    2. 1 pound baby spinach leaves

    3. 1 large bunch flat-leaf parsley, stems discarded

    4. 1/2 cup celery leaves, coarsely chopped

    5. 1/2 cup cilantro leaves , stemmed

    6. 1/4 cup extra-virgin olive oil

    7. 12 oil-cured black olives, pitted, rinsed, coarsely chopped

    8. 1 1/4 teaspoons Spanish sweet smoked paprika (pimenton de la Vera)

    9. Pinch of cayenne

    10. Pinch of ground cumin

    11. 1 tablespoon lemon juice, or more to taste

    12. Salt and freshly ground pepper

    Instructions Jump to Ingredients ↑

    1. Previous Post Wild Mushroom Salad Next Post Dates filled with Chocolate Cream and Almonds Serve with crackers or semolina bread (I made the delicious, and simple! semolina griddle breads to go with the herb jam) --The recipe can be found on page 41 of The Slow Mediterranean Kitchen.

    2. Put the garlic in a large steamer basket set over a pan of simmering water and top with spinach, parsley, celery, and cilantro. Cover and steam until the garlic is soft and the greens very tender, about 15 minutes. Let cool, then squeeze the greens dry, finely chop, and set aside. Using the back of a fork, mash the garlic cloves.

    3. In a medium cazuela set over a flame-tamer or in a heavy-bottomed skillet, heat 1 tablespoon of the olive oil until shimmering. Add the mashed garlic, olives, paprika, cayenne, and cumin and stir over moderately high heat for 30 seconds, or until fragrant. Add the greens and cook, mashing and stirring, until soft and dry and somewhat smooth, about 15 minutes.

    4. Remove from the heat and let cool to room temperature. Mash in the remaining olive oil. Refrigerate, closely covered, for at least 1 day and up to 4 days.

    5. To serve, return to room temperature. Stir in the lemon juice and season with salt and pepper. Pack in a serving dish and serve with crackers of semolina bread.

    6. Serves 6; Makes about 1 1/2 cups From The Slow Mediterranean Kitchen by Paula Wolfert (Wiley, 2003) - reprinted with permission Print Recipe


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