Servings: 4 as a side
Green garlic is young garlic that hasn’t had a chance to fully expand and grow its bulb into cloves. It gives us a bright, redolent yet mild expression of garlic that to me is yet another waft of spring. Realize that there is a lot to work with—you just need to slice it really thin and against the grain. I would treat it generally like a leek: revere the white bottom, love the pale green middle, and relegate the top, darker green to the stockpot.
This recipe is excerpted from The Broad Fork: Recipes for the Wide World of Vegetables and Fruits. Read our review.
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