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Herb Jam with Olives and Lemon
- 4 large cloves garlic, halved
- 1 pound baby spinach leaves
- 1 large bunch flat-leaf parsley, stems discarded
- 1/2 cup celery leaves, coarsely chopped
- 1/2 cup cilantro leaves , stemmed
- 1/4 cup extra-virgin olive oil
- 12 oil-cured black olives, pitted, rinsed, coarsely chopped
- 1 1/4 teaspoons Spanish sweet smoked paprika (pimenton de la Vera)
- Pinch of cayenne
- Pinch of ground cumin
- 1 tablespoon lemon juice, or more to taste
- Salt and freshly ground pepper
Directions:View on 101 Cookbooks
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