Green jam

Ingredients:

• 170-220 g of dense greens, such as kale, Swiss chard, and collard greens, can be wilted (4-5 cups)
• 60-100 gr. tender greens, such as parsley, cilantro, basil and tarragon, can be wilted (2-3 tbsp.)
• 2 cloves of garlic
• 1/4 cup + 1 tbsp extra-virgin olive oil
• 4 pitted Kalamata olives, finely chopped
• 1 tsp capers, drained and finely chopped (optional)
• A large pinch of sugar (white or brown) + more to taste
• A pinch of crushed red pepper flakes
• 1 teaspoon freshly squeezed lemon juice or white wine vinegar

Preparation:

1. Trim the stems from all the greens. Coarsely chop or tear the leaves.
2. Place the steamer basket in a large saucepan with 2 inches of water. Bring to a boil and add all the herbs and garlic. Cover, reduce heat, and simmer until all the herbs and garlic are softened, about 10 minutes. Thicker herbs may take 5 minutes longer. Remove from heat and let stand until cool enough to handle (or let cool completely). Finely chop the herbs (including the garlic); you should have a coarse, chunky paste.
3. In a medium saucepan over medium heat, heat 1/4 cup olive oil. Add the olives and capers, if using, and cook, stirring, until fragrant, about 1 minute. Add the chopped herb mixture, sugar, red pepper flakes, and a large pinch of salt. Reduce the heat to medium-low and cook, stirring constantly, until the herbs are softened and slightly wilted, about 4 minutes. Add the remaining 1 tablespoon olive oil and lemon juice. Add more salt or sugar if needed.
4. Let cool to room temperature. Store the herb jam in the refrigerator in a tightly sealed container for up to 5 days.