This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Food of Morocco, in which a surplus of greens gets cooked down to a deeply savory jammy consistency. We simplified Wolfert’s steam-then-cook method and added toast and cheese for good measure. It’s the best way to use up a variety of herbs and greens that you might have in your crisper drawer.
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Herb Jam
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