Swiss Chard Herb Jam

4 cloves of garlic, crushed

1 bunch Swiss chard

3 cups tender herbs, such as parsley, basil, dill, mint, cilantro

3/4 cup extra-virgin olive oil

1 serrano or jalapeno pepper, thinly sliced

1 inch piece of ginger, peeled and finley grated

1 tsp. ground coriander

kosher salt

1 tsp. fresh lemon juice

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. 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. Squeeze any excess water out of greens and herbs. Transfer to a cutting board, finely chop, and set aside. Wipe out skillet. Heat ½ cup oil over medium-low. Add chile and ginger and cook, stirring frequently, until fragrant and chile 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 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. Slather herb jam on ricotta toast, in your scrambled eggs, dollop on top of rice, marinate chicken, etc, etc, etc!