Photo by James Ransom
Genius Recipes's Notes:
Expand4 large cloves garlic, halved Ask a question about this ingredient
1 pound baby spinach leaves Ask a question about this ingredient
1 large bunch flat-leaf parsley, stems discarded Ask a question about this ingredient
1/2 cup celery leaves, coarsely chopped Ask a question about this ingredient
1/2 cup cilantro leaves, stemmed Ask a question about this ingredient
1/4 cup extra-virgin olive oil Ask a question about this ingredient
12 oil-cured black olives, pitted, rinsed, coarsely chopped Ask a question about this ingredient
1 1/4 teaspoon Spanish sweet smoked paprika (pimenton de la Vera) Ask a question about this ingredient
Pinch of cayenne Ask a question about this ingredient
Pinch of ground cumin Ask a question about this ingredient
1 tablespoon lemon juice, or more to taste Ask a question about this ingredient
Salt and freshly ground pepper Ask a question about this ingredient
Put the garlic cloves in a large steamer basket set over a pan of simmering water and top with the spinach, parsley, celery, and cilantro. Cover and steam until the garlic is soft and the greens are 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.
Ask a question about this stepIn 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.
Ask a question about this stepRemove 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.
Ask a question about this stepTo serve, return to room temperature. Stir in the lemon juice and, if it seems too thick, thin to a spreadable consistency with water or olive oil. Season with salt and pepper. Pack in a serving dish and serve with crackers or semolina bread.
Ask a question about this stepmy most usual left over herb is dill. do you think it would go here. too much could be overwhelming i think. any other ideas for left over dill?
I think some dill would work in this, but you're right -- too much would get a little intense. I bet leftover dill would be a nice thing to infuse into vodka -- maybe with cucumber?
Brette is the Editorial Assistant of Food52.
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Parsley, denuded.
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About to be joined by spinach, celery leaves, cilantro, and halved garlic cloves for a trip to the sauna. This is Wolfert's palette of greens, but fiveandspice tells us you can use whatever you've got lying around the crisper drawer.
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Garlic goes in first to perfume the greenery as it steams.
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A whole mess of green goodness. Think of the iron!
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Just a few minutes later, collapsed in a heap.
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It's easy to fish out the garlic cloves -- just peel back the blanket of greens with your fork.
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Then mash away.
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Load the greens into a clean towel to wring the excess liquid -- but don't get crazy. A little moisture helps them get jammy.
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A neat wad, and your clean kitchen towel is no longer.
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Chop up your bundle...
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...so it's ready to join this party -- garlic, spices and chopped oil-cured olives.
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Here come the chopped greens, ready to mingle. Get in there and mash.
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After a few minutes of mashing, it cooks down to this rich mulch.
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All that's left is freshening up with some lemon juice.
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And fresh olive oil.
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A quick fluff.
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Looks like a jam only a mother could love, but wait till you taste it.
There's a lot of places to put it, but I'm also thinking not here. Too many strong flavors are going on I'm thinking. The may compliment each other now, but maybe not with the addition of another.
Dill is my obsession, I love it so much. Mix it with cream cheese, throw it on a cucumber sandwich, infuse alcohol, or sprinkle some chopped on a nice open-faced, sunny-side up egg sandwich with a bright slice of tomato. Mix it into butter and slather it on a bit on a piece of crusty bread with a sprinkle of salt. I think I'll go create a dill blog now!