Without a Recipe: Green Garlic

green garlic

Without a Recipe: Green Garlic

Green garlic is simply the young, fresh version of the papery cloves you eat all year round. Rarely seen in the grocery store because it doesn’t store for long, it’s truly a seasonal treat. Available only in the spring, as the weeks crawl towards summer, the heads will go from tender and pale, to more firm and stronger as they begin to form cloves. Trim the stems and peel away the outer layer (like an onion), then finely chop the bulb inside. The taste is brighter and fresher than dried garlic, but you can use it in the same recipes and dishes.

  • Make a green garlic pesto with parsley, almonds and olive oil. Spread on toasted ciabatta or toss with hot pasta.
  • A green garlic vinaigrette is fantastic on crunchy romaine or spinach. Blend green garlic with a squeeze of lemon juice and olive oil–add a dollop of cream fraiche, yogurt, or sour cream to make a creamy version.
  • A green garlic frittata is a great way to welcome spring. Saute several minced bulbs in butter and olive oil under almost melted. Stir into 6 lightly beaten eggs and pour into a skillet with crumbled goat cheese. Cook on the stovetop until almost set, then finish in a 400-degree oven until finished.
  • Asparagus and green garlic are natural partners. Saute asparagus in butter, season to taste with salt and pepper, and remove to a plate. In the same skillet, saute minced green garlic until tender, swirl in extra butter and drizzle atop the asparagus.

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