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Marmalade of Spring Greens

(recipe, Paula Wolfert)

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  1. 2 lb. spinach, escarole, Swiss chard, or any mixture of greens
  2. Salt
  3. 1 garlic clove, peeled and lightly crushed
  4. 3 Tbsp. olive oil
  5. 4 anchovy fillets, drained and crushed with a fork
  6. 1½ tsp. capers (preferably salted), rinsed and drained
  7. ¼ cup chopped pitted purple olives (7 or 8 Kalamatas)
  8. 1½ Tbsp. black or yellow raisins, soaked in warm water, drained and chopped
  9. ⅛ tsp. chile flakes, or more to taste


  1. Wash the greens, remove their stems or stalks, and drain. Bring a pot of salted water to a boil. Cook the greens 3 to 10 minutes or until thoroughly tender. Drain, refresh in cold water, drain, and squeeze out excess water.
  2. In a skillet, fry the garlic in olive oil over medium heat until lightly browned. Remove garlic and discard. Add the anchovies and capers and fry, stirring until the anchovy dissolves, about 1 minute. Add the greens and cook, stirring, for about 2 minutes, or until the greens absorb the flavored oil.
  3. Remove the mixture to a large cutting board, allow it to cool, then chop finely or pulse in a food processor with the olives, raisins, and pepper flakes. Serve warm or at room temperature.