This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, 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.
Step 1
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.
Step 2
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.
Step 3
Squeeze any excess water out of greens and herbs. Transfer to a cutting board, finely chop, and set aside.
Step 4
Wipe out the skillet. Heat ½ cup oil over medium-low. Add chili and ginger and cook, stirring frequently, until fragrant and chili 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 a greens mixture and stir to combine. Continue to cook, stirring occasionally, until well combined and flavors have melded, about 5 minutes more. Remove from heat. Season with salt and stir in lemon juice and remaining ¼ cup oil.
Step 5
Spoon ricotta on toast and top with herb jam. Finely zest lemon over.
Step 6
Do 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.
