My first recipe request comes from my friend Andrea, who like me is a total foodie and loves all things food. I have known Andrea since second grade, but we were in opposite, often competing classes in elementary school. To say we loved to compete when we were younger just might be an understatement. One of our first conversations came when we were in Fifth grade, and I challenged her to race me in the 440 meter competition in the annual end-of-year track meet. However, our friendship has long since outgrown these contentious moments, instead growing to include countless meals shared in restaurants and our kitchens.
This recipe was suggested to me at the Santa Monica Farmer’s Market (the one on Third Street, which I still think is the much superior one compared to that one down on Main Street even after that big tragedy). I was browsing the stalls and came across these huge, perfect bunches of bright green kale next to an unfamiliar green vegetable with green stalks and a small bulb. Naturally, I had to inquire about this completely foreign vegetable. When the farmer told me that it was green garlic, I was completely flabbergasted. I, the lover of all things garlic, had never heard of this variety?! How was this even possible? Almost every recipe I make starts out with olive oil and garlic, how could there be another form of garlic that had never made it to my table? That most certainly had to be remedied that evening!
Green garlic is young garlic which is harvested before the bulbs are mature. Available almost exclusively in the spring at farmer’s markets, green garlic resembles a lighter and longer version of scallions. This form of garlic has a much more mild flavor, and when cooked becomes sweet, adding amazing flavor and depth to any dish. The entire stalk can be used to cook with, from the small bulb which resembles more of an onion than a head of garlic, to the delicious green stalk. Prepare as you would scallions, by slicing the leaves into small pieces.
To prep the kale, remove the leaves from the long, fibrous center of the stalk and place the torn leaves in a bowl. If green garlic is in season, I would highly suggest trying it out. If not, mince two to three cloves of garlic. Heat some olive oil in a sauté pan (do not use a wok) on medium-low and add the green garlic and chili pepper flakes when the temperature rises. If you are using garlic, it is best to add the garlic after the kale so that it will not burn. After the green garlic has sautéed for two to three minutes, add the kale and season with some salt and pepper. Cook until your desired state of done-ness, about two to four minutes (some people like really firm kale, while I prefer mine to be a little more cooked). When the kale is almost done cooking, squeeze some fresh lemon juice into the pan. Serve when piping hot and enjoy. This recipe has layers of delicious and deep flavors and is also super healthy, as kale is one of the most nutritious vegetables around.
Kale, half to one full bunch
Green garlic, one stalk or Garlic, two to three cloves
Chili pepper flakes
Salt
Pepper
Lemon, juice of one-quarter to one-half
That looks great, I love this recipe and Kale is so good for you! Thanks for sharing.
Mmmmm mmmmm scrumpalicious! Thank you, Ra-Ra! I had completely forgotten about the green garlic. We miss you!