green garlic

This rustic soup features green garlic, a delicious seasonal specialty that comes to the market in early spring. The tender shoots are as small as scallions or tiny leeks. Left in the ground, they will grow to be full-sized heads of garlic by mid-summer, but these young specimens are wonderful, with a mild but distinct garlic flavor. If you can’t find them, wild ramps make a good substitute. Otherwise, make this soup with 6 to 8 sliced cloves of regular garlic. The raw tomatillo salsa adds a welcome note of acidity and crunch. You can make it as spicy as you like by varying the amount of jalapeño.

Spicy Green Garlic Chicken Soup

chicken

Kosher salt and black pepper

olive oil

yellow onion, diced, about 3 cups

peeled,

celery stalk, diced

bay leaf

clove

green garlic shoots,

lime juice

Lime wedges,

Season chicken legs generously with salt and pepper. Pour olive oil into a Dutch oven or similar pot over medium-high heat. Add chicken legs and brown well, about 3 minutes per side. Remove and set aside. Add diced yellow onion and cook, stirring frequently, until browned and softened, about 5 minutes. Add carrots, celery, bay leaf and clove and return chicken to pot.


Add 10 cups water and 1 tablespoon kosher salt. Bring to a boil. Reduce heat to a simmer and cook until chicken is tender, but not falling off the bone, about 1 hour. Turn off heat and skim fat from surface of broth. (May be prepared up to this point several hours ahead, or up to a day in advance, and refrigerated.)


While chicken is cooking, prepare the green garlic shoots: peel tough outer layers and roots, then rinse well. Split shoots lengthwise and chop both white and tender green parts. Set aside.


Make the tomatillo salsa: drain diced white onion and transfer to a small bowl. Add tomatillo, jalapeño, lime juice and a little salt and stir together.


Just before serving, reheat soup, add chopped green garlic to pot and simmer 5 minutes. To serve, put one chicken leg in each bowl (alternatively, remove meat from bone and shred) and ladle soup over it. Pass tomatillo salsa and lime wedges at the table.


Green Garlic and Butter Clams

parsley

sweet butter

pepper

water

butter clams, washed

Sauté the garlic and parsley in the butter until lightly browned. Season with black pepper, add water and clams. Cover and cook 5 minutes over high heat. Transfer the clams that have opened to a serving bowl. Continue cooking any clams that haven’t opened for another 2-3 minutes.  Discard any clams that haven’t opened.

When you pour the broth over the clams, do so slowly so any sediment is left behind to be discarded. Serve with fresh bread.

Green garlic is harvested while still immature, before the bulb has a chance to fully develop the cloves we know so well. It looks a lot like a scallion, with a mild garlic flavor that’s bright and fresh tasting. You can use both the white and green tender green parts of the stalk, trimming away any yellowing or woody parts near the top.

In this recipe, minced raw green garlic is mixed with butter, Parmesan and chives, then used to top toast. It’s pungent, herbal and sweet with a bite from the chile flakes. Serve these plain, or top with any number of embellishments – sliced avocado, sliced tomatoes, dollops of ricotta cheese, fillets of anchovies or sardines. They make an excellent nibble with drinks, or serve a large portion with a salad for a light lunch. If you’re not using it immediately, the green garlic butter will freeze well for up to 3 months. And the piquant butter can also be used to cook eggs, or tossed with asparagus, pasta or rice.

Green Garlic Toast

crusty bread

unsalted butter (1 stick), softened

Parmesan

garlic

chives

black pepper

fine sea salt, more to taste

red chile flakes

(not green) garlic clove, halved

Heat the broiler. Place the bread slices on a baking sheet and broil them, flipping them halfway through cooking time, until golden on both sides. Keep warm.

In a bowl, stir together the butter, cheese, green garlic, chives, pepper, salt and chile.

Rub the toast with the cut side of the regular garlic clove, then spread with the green garlic butter. Broil toast again for 30 seconds to 2 minutes, until the tops lightly brown and the butter melts. Serve hot or warm.

Melissa Clark makes compound butter with green garlic to spread on toast, among things.

In this savory skillet dinner, rhubarb, onions and garlic are simmered with white wine and butter into a rich sauce for browned chicken parts. I call for a whole, cut-up chicken here, so you’ll have the different parts to choose from at the table. (Just be sure to watch the breasts carefully; they might finish cooking before the dark meat.) But you can use your favorite chicken part instead. Thighs and drumsticks work particularly well. This dish goes nicely with polenta, which also helps brighten the rather drab color of the brightly flavored sauce.

Skillet Chicken With Rhubarb

(5 1/2-pound) whole chicken,

black pepper, more as needed

thyme, preferably lemon thyme

onions

green garlic, thinly sliced, or 2 garlic cloves, minced

dry white wine

rhubarb,

honey,

unsalted butter,

Pat chicken dry and season with 1 tablespoon salt and 1 teaspoon pepper. Place in a bowl with the thyme sprigs and cover with plastic wrap; refrigerate at least 1 hour or overnight.

Heat oil in a large skillet over medium-high heat. Remove thyme from bowl with chicken, reserving thyme. Add chicken pieces to skillet and sear, turning occasionally, until golden brown all over, about 10 minutes. Transfer pieces to a platter.

Reduce heat to medium. Stir in onion (white and light green parts) and cook until softened, about 5 minutes. Add garlic and reserved thyme; cook 1 minute more. Stir in wine and bring to a simmer, scraping up any browned bits in the bottom of pan. Add rhubarb, honey, 1/2 teaspoon salt and a few grinds of pepper.

Return chicken pieces to pot in a single layer. Cover and reduce heat to medium-low. Simmer until chicken is cooked through, 15 to 20 minutes for breasts and 20 to 25 minutes for legs and thighs, transferring chicken pieces to a platter as they finish cooking.

Whisk butter into rhubarb sauce. Taste and adjust seasoning if necessary. Spoon sauce over chicken and garnish with sliced onion greens.

Rhubarb is just as good in savory dishes as it is in dessert. Here, Melissa Clark uses it in a bright, fresh and seasonal dish with chicken and green garlic.

This creamy soup of pairs two spring delicacies: green garlic, which are the tender bulbs that arrives early in the season, still attached to the greens, and garlic scapes, which look like curlicue tulip stems are the flower shoots of the garlic bulb. The two are sautéed in butter, then puréed.

Double Garlic Soup

unsalted butter

garlic scapes (about 3/4 pound)

thyme

salt,

potato,

chicken broth

half-and-half milk

lemon juice,

nutmeg

Chop green garlic. In a soup pot, melt butter over medium-high heat. Add green garlic and sauté until translucent, about 3 minutes. Add scapes, thyme, salt and pepper, and sauté for 5 minutes.

Stir in potato and broth, reduce heat to medium, and simmer until scapes and potatoes are tender, about 20 minutes. Add half-and-half, and purée soup with an immersion blender or pour into a regular blender. Stir in the lemon juice and season with more salt and pepper. Garnish with nutmeg and thyme leaves, and serve hot.

When you sauté or roast asparagus in hot olive oil, the asparagus will have a much more concentrated flavor than it would if steamed or blanched. Here I add the garlic to the pan once the asparagus is just about done, so that the garlic cooks only long enough to soften and sweeten. You can serve this skillet dish with grains or pasta, or with eggs -- fried, poached or scrambled. I find this asparagus so hard to resist that I decided to give you a range for the weight. One pound is adequate, but you might want to treat yourself to more than that.

Asparagus With Green Garlic

extra virgin olive oil

Salt

flat-leaf parsley

Separate the garlic bulb into cloves, remove the thick skins from each clove, and cut the garlic into thin slices.

Heat the olive oil over medium-high heat in a large, heavy skillet. Add the asparagus and salt to taste. Sauté until the asparagus is tender and the skin has shriveled slightly, about five minutes. Add the garlic, and continue to sauté for another minute until the garlic is translucent. Adjust salt, add the pepper and parsley, and serve.

Green garlic has a distinct green, grassy garlicky character that is pungent but not overpowering. After an initial peeling of the outer layer, both green and white parts of the stalk can be used, and if you cannot find green garlic, a combination of scallion and garlic chives will make for a reasonable substitute. Roasting the potatoes under the chicken means they catch the infused drippings, ensuring big flavor in this simple yet complete dinner.

Roast Chicken With Green Garlic, Herbs and Potatoes

(3- chicken

Salt and pepper

yellow-fleshed potatoes,

green garlic stalks,

thyme, rosemary and sage sprigs

Season chicken inside and out with salt and pepper.

Bring a large pot of well-salted water to a boil. Peel the potatoes, cut them in half, then cut halves into 2 or 3 thick wedges. Boil potatoes for about 5 minutes, until barely done, then drain and cool.

As potatoes cool, peel outer layer of garlic stalks and cut off roots. Slice both tender white and green parts crosswise into thin rings, then sprinkle with salt and roughly chop to resemble “minced.” (You should have about 1 cup of chopped alliums, whether you use green garlic, or a combination of scallions and chives.) Transfer chopped garlic to a dish and cover with olive oil.

Heat oven to 375 degrees. Arrange potatoes on the bottom of a 9-by-13-inch baking dish. Set the seasoned chicken on top of the potatoes. Tip the chicken up and transfer the garlic-oil mixture into the bird’s cavity, then place breast side down, with potatoes surrounding.

Take a generous handful of herb sprigs (stem-on) and stuff into the cavity.

Roast, uncovered, for about 1 hour until chicken is nicely browned and thigh juices run clear when probed with a paring knife. Remove chicken, tipping the inside juices onto the potatoes, and keep warm on a plate.

Raise oven temperature to 425 degrees. Using a spatula, move the potatoes around the roasting pan, allowing juices to coat potatoes well. Return to oven to brown potatoes. Baste potatoes every 5 minutes for 15 minutes, or until potatoes are golden. Sprinkle with parsley. Carve bird and serve.

For this pasta, garlic is roasted in the oven to bring out its sweetness, then sautéed with bold flavors: salty pancetta, fiery chile flakes and a squeeze of lemon. Chopped peppery arugula and a pound of penne round out the dish. It takes 40 minutes to an hour to roast the garlic, but you can do it a day in advance, and it is worth it for the final, honeyed results.

Pasta With Roasted Garlic, Pancetta and Arugula

fat bulbs green garlic garlic

extra-virgin olive oil,

Kosher salt

penne rigate

pancetta, chopped

red pepper flakes

Parmesan cheese,

Heat oven to 375 degrees. Trim hairy root and green stem from green garlic, or trim 1/4-inch off top of regular garlic, making sure to expose all cloves.

Place garlic in a small, shallow baking dish, root side down, and drizzle each with a little olive oil. Cover dish with foil. Roast until cloves or bulbs are golden brown, about 40 minutes to 1 hour (green garlic will cook faster than regular garlic). If bottom of dish starts to burn before garlic is roasted, add one tablespoon water. Transfer to a rack to cool. Garlic can be roasted up to one day ahead; wrap well and store in refrigerator.

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.

While pasta cooks, heat 3 tablespoons olive oil in a large skillet on medium-high heat. Add pancetta and red pepper flakes. Sauté until pancetta is golden and crisp around edges, about 5 minutes.

Peel outside layer of green garlic, or if using regular garlic, squeeze cloves from their papery skins. Chop roasted garlic, and add to skillet with lemon juice and a large pinch of salt and pepper. Sauté for 2 minutes.

Drain pasta, reserving 1/2 cup cooking water. Add drained pasta and arugula to skillet, place over low heat, and toss until arugula wilts. Add just enough cooking water to scrape up brown bits in pan (do this 1 tablespoon at a time). Taste and adjust seasoning, then serve with Parmesan.

Making a perfect Wild Garlic Greens Chips or any other Leafy Greens Chips is the best way to get even your kids to enjoy all of the healthiness there is. Extra crunchy and Cheesy, those Oven Baked Chips are perfect for Keto, Low Carb, Gluten-Free, Diabetic-Friendly, as well as Grain-Free version Snacks you can always have on hand.

Wild Garlic Greens Chips

Wild Garlic

Tablespoon Extra virgin olive oil

Shredded Cheese

Heat up the oven on 160 Celsius or...

Heat up the oven on 160 Celsius or 320 Fahrenheit

Clean and dry wild garlic

Place in a bowl and add 1 Tbsp...

Place in a bowl and add 1 Tbsp Extra virgin olive oil and mix well, so each leave is coated with oil

One by one place leaves on a baking...

One by one place leaves on a baking tray covered with parchment paper. The leaves should not be over each other

Grain hard cheese and sprinkle on already placed...

Grain hard cheese and sprinkle on already placed leaves

Place in the oven for circa 13 minutes

Bon appetite

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A seasonal recipe, these green garlic parathas are easy to make, taste wonderful and make for an amazing breakfast recipe. Pair them with achaar and yoghurt along with chai and enjoy a delicious winter morning meal!

Green garlic paratha

whole wheat flour

coriander leaves (roughly chopped)

green garlic (fresh/frozen) (roughly chopped)

chilis (roughly chopped)

cumin seeds

tbsp oil +

salt

Make a fine paste of the coriander leaves, garlic, chilis, cumin seeds using as little water as required

To the flour, add the coriander garlic paste and salt - mix well to form a soft dough - you may not need any water to knead the dough. Apply the oil, cover and set aside for 15 minutes

Divide the dough into 10 balls and roll them out into thin discs. Heat a griddle and place a paratha on it. Cook both sides until brown spots appear on them

Smear a tablespoon of oil on each side, cook for another minutes and remove from heat. Serve your healthy and yummy green garlic parathas with achaar and yogurt for a hearty meal. Enjoy! 

Top 10 green garlic recipes from across the web

The most viewed green garlic recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spicy Green Garlic Chicken Soup

Green Garlic and Butter Clams

Green Garlic Toast

Skillet Chicken With Rhubarb

Double Garlic Soup

Asparagus With Green Garlic

Roast Chicken With Green Garlic, He...

Pasta With Roasted Garlic, Pancetta...

Wild Garlic Greens Chips

Green garlic paratha

Top 10 green garlic recipes from across the web

The most viewed green garlic recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Green Garlic Chicken Soup

Green Garlic and Butter Clams

Green Garlic Toast

Skillet Chicken With Rhubarb

Double Garlic Soup

Asparagus With Green Garlic

Roast Chicken With Green Garlic, He...

Pasta With Roasted Garlic, Pancetta...

Wild Garlic Greens Chips

Green garlic paratha

The most viewed green garlic recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine