Lettuce Jam

Makes 1 1/2 cups 

6 tablespoons neutral vegetable oil

10 1/2ounces assorted lettuces (about 1 packed heaping quart), including outer leaves and damaged leaves

2 large shallots, sliced into 3/4-inch pieces

1 1/2 tablespoons capers

8 dill pickles,chopped

3 tablespoons Dijon mustard

Fine sea salt

Place a large pan over high heat. When very hot, add 4 tablespoons  of the oil. When the oil shimmers, add the lettuce. Let the lettuce cook, undisturbed, until the moisture has evaporated, about 2 minutes, then stir to redistribute. Do not burn the lettuce, but cook through and make sure the leaves become dry. This should take 3 to 4 minutes total. The greens will absorb the oil. Using a plastic spatula, scrape the lettuce onto a plate and chill in the refrigerator until very cold.

While the lettuce are cooling, return the large pan to medium-high heat and add the remaining 2 tablespoons of oil. Add the shallots and cook until translucent, 2 to 3 minutes. Scrape onto the same plate as the lettuce and cool both completely.

Combine the capers, dill pickles, and mustard in a food processor and pulse to chop, leaving the mixture chunky. Add the greens and process until a creamy paste or dip consistency forms. Season to taste with salt. Store in an airtight container in the refrigerator for 2 to 3 days.

Other greens that work in this recipe: mixed chicories, head lettuce.