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Steamed New Potatoes with Green Garlic

Rinne Allen

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.


  • 1/4 cup (1/2 stick) unsalted butter
  • 1 cup finely sliced green garlic
  • 1-1/2 lb. small new potatoes, cut in half if they are larger than 1 inch in diameter
  • 3/4 cup chicken stock or water in a pinch
  • kosher salt


  • Melt the butter in a medium-size saucepan over medium high heat, and when it bubbles and froths, add half of the green garlic. Cook for 1 minute, until aromatic, and then add the potatoes, stock, and a few pinches of kosher salt. Reduce the heat to medium-low and cover with a tight-fitting lid. Cook for 15 to 20 minutes, until the potatoes are tender when prodded with a knife; if the pan becomes dry, add water continue to cook until the potatoes are tender. Add the remaining green garlic and cook for 2 more minutes. Serve immediately.


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