It’s So Easy Eating Greens

All of my bitching and moaning about the long winter and lack of stellar produce at the grocery store during said winter has given way to glittery unicorns and happy dances as the Ringwood Farmers’ Market opened for its eighth season a couple of weekends ago. It’s still early in the year, so the full force of its awesomeness has yet to be released, but I have more than enough to keep me busy until that time. I loaded up on more greens than I probably can eat in a week, but I’ll be giving it my best shot, and started with this morning’s breakfast.

Green Garlic | Minimally Invasive

Last year around this time, I discovered the mind-blowing power of green garlic confit, then promptly forgot about it when the season moved on. But I can’t pass up fresh garlic in the market and it’s a big waste to throw away 90% of a usable plant, so I made another batch this weekend. The leaves from only one bulb yielded enough to fill two one-cup ramekins, which should keep me busy for a while. I still have several bulbs to go, so if you’re in the area and want to share my bounty, let me know!

Garlic Confit | Amy Roth Photo

 

I’ve been nibbling at the drained confit here and there, enjoying it with just a sprinkling of salt — don’t judge — but used it in a frittata this morning with great results. I added a little of the flavored oil to a pan along with a few chopped asparagus spears and ribbons of tender turnip greens and spinach and a pinch of salt and red pepper flakes, then sauteéd everything over medium heat until the greens had collapsed on themselves. Once they were at that manageable volume, I transferred them to a much smaller non-stick pan and added a couple of beaten eggs and some fresh goat’s milk ricotta, covered the pan, and let it cook until the eggs were set. Before digging in, I dressed the frittata with more of the drained garlic confit, cracked black pepper and a touch of Maldon sea salt for crunch and had a blissful morning.

Green never tasted so good.


I’ll be sending out my June newsletter later today, complete with another Spring-perfect recipe: Gluten-Free Strawberry Biscuits with Roasted Rhubarb and Strawberry Butter. You don’t want to miss out on that, do you? If you’d like to get on the list, just sign up at the end of this post!

Strawberry Biscuits | Minimally Invasive

 

Green Garlic Confit

Prep time 15 minutes
Cook time 1 hours, 30 minutes
Total time 1 hours, 45 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Misc Child Friendly, Freezable
Fresh Spring garlic is usable from the tiny bulb all the way to the tips of the leaves, about two feet up — green garlic confit cannot be missed!

Ingredients

  • 1 stalk Fresh Spring garlic, including leaves (thoroughly washed and thinly sliced)
  • Olive Oil

Note

I'm not sure about how long this will last, so I try to use it up within a week. It usually isn't a problem to do so BECAUSE IT'S THAT GOOD, but you can always freeze the confit in its oil in ice cube trays if you want it to last longer.

Directions

Heat oven to 300°F.
Place sliced garlic stem and leaves in ramekin(s) to fit. You can pile it all the way to the top, as they'll reduce a bit in the oven.
Add olive oil to cover the sliced garlic and place ramekins in a cake pan to catch any spillover.
Bake at 300°F for 90 minutes, or until greens are tender. Cool to room temperature and refrigerate in a covered container for future use.