1 large bunch (½ pound) lacinato or curly kale, ribs removed
1 large bunch (½ pound) swiss chard, ribs removed
3 cups tender herb leaves (mix of parsley, cilantro, mint, basil, dill)
1 jalapeño, thinly sliced
4 cloves garlic, peeled
¾ cup ghee, divided, plus more as needed
1 teaspoon fresh lemon juice
For the ricotta:
Line your largest sieve with cheesecloth, and place atop a similarly-large bowl.
In a large pot, bring whole milk, cream, and salt to a rolling boil, stirring and scraping the bottom of the pot frequently to prevent burning.
Add the lemon juice, then reduce the heat to medium-low. Allow to simmer another 2-3 minutes, or until you see curds start to form.
Pour the curdled mixture into your lined sieve, and allow to drain for at least 1 hour. (The liquid that drains through is whey– blend with tender, green herbs and a touch of maple syrup for a refreshing summery treat!)
Transfer the drained curds into a air-tight container, and store in the fridge. The ricotta will keep up to 2 weeks, but please sniff and check often.
For the herb jam:
In your largest pot, combine the greens, herbs, garlic, and 1 cup of water. Cover and steam on medium-low until very wilted, 10 minutes.
Fish out garlic cloves and set aside, then transfer greens and herbs to a medium bowl. Run under cold water. When cool enough to handle, wring greens well, then finely chop.
In a large skillet, heat ½ cup ghee over medium-low heat, then fry the jalapeño until just softened, about a minute. Add the chopped greens. Cook for 10-15 minutes, stirring often, until most of the moisture has evaporated (the greens will start to stick to the bottom of the pan). Mash in the reserved garlic cloves, and let cook for another 2 minutes. Remove from heat, then carefully spoon the cooked greens into a jar.
Top with the remaining ghee and lemon juice, and stir well. Season to taste with salt.
Smear thick slices of sourdough toast with ricotta. Dollop with herb jam. Season with salt, to taste.