Horta on Toast with Sweet Pepper and Chile Jam

Recipe Preparation

1. Finely slice 1 garlic clove and halve the other. Wash well and trim all the greens, removing any coarse stalks and slicing leaves.
2. Warm the regular olive oil in a large frying pan over medium heat. Add the sliced garlic and chile and cook for a minute. Throw in the greens and stir-fry for 3 to 4 minutes over medium-high heat, tossing the pan often, until the greens are wilted but still retain a bit of bite. Season well with salt and pepper.
3. Toast or broil the bread until slightly charred, then rub a side of each slice with the cut sides of the halved garlic clove.
4. Divide the greens between the toasted bread slices-piling them high-with a few drops of extra virgin olive oil, a squeeze of lemon juice and a good spoonful of pepper and chile jam.
5. For the Sweet Pepper and Chile Jam: Preheat the oven to 400° (200°C). Lay the pepper halves and chiles, skin sides up, in a second pan (they can be muddled together a little more than peppers).
6. Roast both pans for 30 minutes or so, making sure the pepper tray is at the top of the oven, until the skins are shriveled and the peppers are blackened. All should be soft, so, if your peppers were particularly hefty, give them another 10 minutes in the oven. Cover the peppers with a baking sheet so they steam and set both pans aside to cool.
7. Peel off the tomato and pepper skins, not worrying too much about stubborn shreds and pieces of peel here and there-the odd black smokey piece is in fact a flavor advantage-and leaving the chiles unpeeled. Put all the flesh in a saucepan over high heat with the ginger, vinegar and sugar and heat through, stirring constantly to break the peppers down. Simmer down over medium-high heat, stirring often, until jammy and thick (this should take about 10 minutes). Transfer to a clean jar and let cool. Cover with a lid, chill and use within 3 weeks.