Bottom Of The Jar Jam Vinaigrette With Chopped Greens Recipes

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HERBY GREEN JAM



Herby Green Jam image

Got wilted, past-their-prime greens? Time to celebrate! No, really-- that means you get to make this savory, herbaceous jam. It's a perfect way to salvage those greens and also any tender herbs before they go bad. Treat the jam like a condiment and spread it on toast, use as a pizza sauce or serve with fish.

Provided by Food Network Kitchen

Categories     condiment

Time 40m

Yield about 1 cup

Number Of Ingredients 10

6 to 8 ounces hearty greens, such as kale, Swiss chard and collards, wilted is fine (4 to 5 cups)
2 to 4 ounces tender herbs, such as parsley, cilantro, basil and tarragon, wilted is fine (2 to 3 cups)
2 cloves garlic
1/4 cup plus 1 tablespoon extra-virgin olive oil
4 kalamata olives, pitted and finely chopped
1 teaspoon capers, drained and finely chopped, optional
Large pinch brown or granulated sugar, plus more to taste
Pinch crushed red pepper flakes
Kosher salt
1 teaspoon fresh lemon juice or white wine vinegar

Steps:

  • Remove the stems from the greens and herbs. Roughly chop or tear the leaves.
  • Set a steamer basket in a large saucepan filled with 2 inches of water. Bring to a boil and add the greens, herbs and garlic. Cover, reduce the heat to a simmer and cook until all greens and the garlic are tender, about 10 minutes. (Tougher greens like collards may take 5 minutes more.) Remove from the heat and let the mixture stand until cool enough to handle (it's OK to let it cool all the way too). Chop finely (including the garlic); you're looking to make a rough paste.
  • Heat 1/4 cup of the olive oil in a medium pot over medium heat. Add the olives and capers if using and cook, stirring, until fragrant, about 1 minute. Add the chopped greens mixture, sugar, red pepper flakes and a large pinch of salt. Reduce the heat to medium-low and cook, stirring constantly, until the greens have cooked down and dried out some, about 4 minutes. Stir in the remaining 1 tablespoon olive oil and the lemon juice. Adjust the seasoning with more salt and sugar if needed.
  • Let cool to room temperature. Refrigerate in an airtight container for up to 5 days.

VINAIGRETTE JAM



Vinaigrette Jam image

Serve with Steamed Artichokes or Asparagus for a delicious spring side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Number Of Ingredients 5

12 shallots, chopped
1 1/2 cups Banyuls vinegar
1/3 cup rice-wine vinegar
3/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper

Steps:

  • In a medium high-sided skillet, combine shallots and Banyuls vinegar. Bring to a boil over high heat; reduce to a simmer and let cook until shallots are softened and almost all the liquid has evaporated, adding a splash of water, as necessary, to keep shallots from burning. Remove from heat and transfer shallots to a medium bowl; whisk in rice-wine vinegar. Slowly whisk in oil until an emulsion is formed; season with salt and pepper.

VINAIGRETTE IN A JAR



Vinaigrette in a Jar image

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 3/4 cup

Number Of Ingredients 6

3 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
Coarse salt
Freshly ground pepper
Sugar
9 tablespoons grapeseed oil

Steps:

  • Combine vinegar, mustard, 3/4 teaspoon salt, 1/4 teaspoon pepper, and a pinch of sugar in a jar. Shake to combine. Add oil and shake again until oil is incorporated and mixture is emulsified.

JAR VINAIGRETTE



Jar Vinaigrette image

Provided by Mark Bittman

Categories     condiments, salads and dressings

Time 5m

Number Of Ingredients 4

1 cup olive oil
1/3 cup sherry vinegar
1 to 2 teaspoons Dijon mustard
salt and freshly ground black pepper

Steps:

  • Combine in a jar.
  • Cover and shake vigorously.
  • store in the refrigerator.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 30 grams, Carbohydrate 0 grams, Fat 36 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 5 grams, Sodium 118 milligrams, Sugar 0 grams, TransFat 0 grams

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