Moroccan Herb Jam

In Morocco, this thick purée of greens with herbs and olives is called
baqquola. It combines spinach, chard, celery, cilantro and parsley and
cooks them down to a thick, dark jam perfumed with spices and heady
with smoky tones. Serve with an earthy flavored semolina flatbread
baked on stone or cast iron.

Ingredients:

4 large garlic cloves, peeled and halved
1 pound stemmed baby spinach leaves
1 large bunch of flat-leaf parsley (about 1/4 pound), stemmed
1/2 cup coarsely chopped celery leaves
1/2 cup stemmed cilantro leaves
1/4 cup extra virgin olive oil, divided
12 oil-cured black olives (about 1 ounce), pitted, rinsed and coarsely
chopped
1 1/4 teaspoons Spanish sweet smoked paprika (pimentón de la Vera)
pinch of cayenne
pinch of ground cumin
1 tablespoon lemon juice, or more to taste
salt and pepper

Preparation:

Put the garlic cloves in a large steamer basket set over a pan of
simmering water. Top with the spinach, parsley, celery and cilantro.
Cover and steam until the garlic is soft and the greens tender, about
15 minutes. Cool, then squeeze the greens dry, finely chop and set
aside. Mash the garlic cloves.

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

Remove from heat and cool to room temperature. Add the remaining olive
oil, mashing to combine. Refrigerate, tightly covered, for 1 to 4
days. To serve, return to room temperature. Stir in the lemon juice,
season with salt and pepper. Serve with crackers or semolina bread.

Source: The Slow Mediterranean Kitchen