Herb Jam with Olives and Lemon

In Morocco, this thick puree of greens with herbs and olives is made with a local mallow leaf called baqqula. My equivalent is a combination of greens: spinach or chard, celery, cilantro, and parsley, cooked down to a luscious, thick, dark jam perfumed with spices and heady with smoky tones.

In Morocco, our housekeeper, Fatima, prepared this jam in a shallow clay tagine set over charcoal embers. As a result, the greens developed a smoky flavor. I use readily available Spanish