I’ve got the BEST iPhone app for all you recipeheads out there. It’s the Epicurious recipe & shopping list app and it’s FAH-REEEEEEEEEE!!!! Yep, you heard me right. Freebie, baby. What’s so ducky about it, you ask? Say you open your fridge and there’s one sad turnip, one lonely jellybean, and one can of Old Style. Your wallet was just stolen so there’s no way you’re ordering pizza. Oh, yeah. You’re in the mood for Indian. You just open your little EpiApp, click the turnip, jellybean, and beer icons under “Search by Ingredient” and then the Indian icon under “search by cuisine.” And voilà. Your recipe awaits. I’d tell you the results but that wouldn’t be any fun. You’ll have to download it to see for yourself.

In the meantime, I searched for lemon and leafy greens last night (my fridge is way more well-stocked than that poor sot above, pooh-pooh) and came up with this little gem called “Herb jam with olives and lemon.” Somehow, despite the pathically unappetizing name (herb jam? weird.), I was intrigued. And thank groodness. What resulted (with mad substitutions) was soh-fine. Regard:

  • 1 bunch swiss chard, coarsely chopped (a sweet green)
  • 1/2 c. cilantro, chopped (a stinky green)
  • 4 oz. arugula (a bitter green)
  • 4 cloves garlic, whole
  • 3 T. olive oil
  • 1/2 c. chopped olivasecca (or black olives of choice)
  • 2 T lemon juice
  • 1/4-1/2 t. chipotle chili flakes (can sub. red pepper flakes)
  • 1/8 t. freshly ground cumin
  • salt to taste

Place the greens into a steamer with the whole garlic cloves on top. Steam garlic & greens (chard, cilantro, and arugula) for 15 minutes in a covered steamer. Remove the garlic from the pot and set aside. Remove the greens and place on a cutting board. Chop finely.

Put the olive oil in a large frying pan. With the back of a fork, mash the steamed garlic and fry for a minute or two. Add the dry spices and fry for a minute to release their aroma. Add the minced greens and olives and saute on high, stirring occasionally to further concentrate the flavor as the excess moisture cooks off. Turn off the heat and add the lemon juice and salt to taste. Makes ~2 cups. Serve on gf flatbread, or over rice with fried tofu (omit the sesame seeds for this application) on top.