Garlic Top Greens
One of the things I grow is garlic. The green tops of garlic (they grow like green onions) have a wonderful flavor to them and are healthy. If you let them grow long and thick they become a little hot and spicy. If you cut them when they are young and tender they have a milder flavor of garlic.
I use the garlic green tops in so many recipes. These are just some of the ways I use them.
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- 1 stick
- organic butter
- cloves of garlic
- green stocks of garlic
- 2 Tbsp
- good organic green olive oil
- parmesan cheese, for sprinkling on the bread, noodles, potatoes, rice and salads
1To make garlic bread...take the garlic greens and clean then. Dry them with paper towles. Put them in a food processor with the garlic cloves and butter. Spread the garlic green butter on french or italian bread and then sprinkle the parm on.
I use the garlic green butter for noodles, potatoes, rice or a spread on fowl, beef, pork, lamb, veal or fish. I use the greens in Quiches or a vegetable pie.
2For salads I make a garlic green dressing out of sour cream, cream cheese, mayo, vinegar, salt and pepper. Sometimes I just add them to olive oil and give them a whirl in the food processor and then add the vinegar. Sometimes I just whirl them in olive oil and use it for making garlic bread instead of using the butter.
3Garlic greens make a wonderful pesto and a great drip for chips.
4I add the greens to soups, spaghetti sauce, casseroles, salads, homemade breads, muffins, rolls, pizza, scrambled eggs, some ricotta pies and anything else I can think of.
Just remember the recipe I posted is for garlic green butter, and the parm is for using on garlic bread and sprinkling on other recipes.
Forgot to mention it is wonderful in bread too. Just make your favortie bread dough, white or rye or whole wheat and add some finely chopped garlic greens to the dough.