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2 to 4
Easy
30 min
By Matt Frazier and Stepfanie Romine
Published 2021
This dish is based on Spanish herb “jam,” which is traditionally loaded with olive oil. In our lighter version, we add plenty of fresh herbs to steamed greens and layer on flavor with the combo of lemon and olives. If you use the celery leaves, this dish takes advantage of what would otherwise be compost or trash. Serve on toast with plain hummus.
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