What’s Cooking in Kelli’s Kitchen - The Goodness of Spring Greens

I love spring produce. There is something so magical about the start of the growing season–the ground is warm enough for seeds to germinate and the first tender shoots emerge from the soil.  Spring is the time for peas, leafy greens, asparagus, and my favorite local produce varietal, green garlic.

Green garlic is the immature iteration of the plan that will eventually produce regular garlic bulbs. Like most adolescents, green garlic is a milder version of what it will one day become.  It looks similar to scallions with a light white bulb that sometimes has a tinge of purple and a long green stalk.  The entirety of the plant can be used in dishes both cooked and raw in salads, and sauces, roasted, pickled, or added to other dishes in place of regular mature garlic. To use green garlic, trim off the root end and any tough leaves, then slice or chop the white root end and the tender green leaves. 

Sauteed Cooking Greens with Green Garlic

Recipe by Taproot Farm

INGREDIENTS:

4 stalks of green garlic, trimmed and chopped

1 bunch of hearty greens (spinach, kale, chard, turnip greens, bok choy, etc)

½ lemon, juiced

1 T minced ginger

1-2 T olive oil

Salt to taste

DIRECTIONS:

1. Heat 1-2 T of olive oil over medium heat.  When oil is hot, add the chopped green garlic and the ginger.  Stir to coat and let cook on medium until soft stirring occasionally.
2. While the garlic is cooking, roughly chop the leaves of one bunch of cooking greens.  Add greens to the skillet, tossing with the oil and garlic until they wilt and turn bright green.  Don’t overcook the greens. Remove from heat and season with lemon juice and salt to taste.

Alice Waters’ Spaghetti with Green Garlic

INGREDIENTS:

• Salt
• 1 lb Spaghetti
• ⅓ c extra-virgin olive oil
• 3 stalks green garlic, trimmed and thinly sliced
• 1 T parsley, chopped
• Small pinch of red pepper flakes

DIRECTIONS:

1. Bring a large pot of salted water to boil and add the spaghetti.  Cook to al dente, reserve one cup of pasta water, then drain.
2. Meanwhile, heat the olive oil in a large saucepan over medium heat until it is shivering.  Add the garlic, parsley, red pepper flakes, and ¼ c of water.  Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much.
3. Add the cooked pasta to the garlic mixture and toss well to combine.  Add some pasta cooking water if necessary to bring the dish to a creamy consistency.  Serve with more olive oil and the minced tops of the green garlic.

Fermented Hot Green Garlic

By Alison Roman

INGREDIENTS:

• 8 stalks green garlic, trimmed and thinly sliced
• 1 T plus 1 t kosher salt
• ½ t crushed red pepper flakes
• 1-pint mason jar & cheesecloth

DIRECTIONS:

1. Massage garlic with salt in a medium bowl until it releases some liquid.  Add red pepper flakes and transfer to jar. 
2. Pour in ¼ c water.  Top with a weight to submerge the garlic (a can of soda works great) and cover jar with cheesecloth.
3. Let sit in a cool, dark place for 2-4 days (the longer you let it sit the funkier it will get).  When it is flavored to your liking, cover and store in the refrigerator.