Recipe: 2 Lumps Please aka How Not to Cook with Green Garlic

29 Mar

I was getting over a bug last week and really craving comforting mashed potatoes.  We thought green garlic would be a great addition, but made a mistake: we didn’t cook it before adding it to the mashed potatoes.  The dish wasn’t inedible by any means and we ate up the mashers with abandon, but the green garlic did have a rough texture and not a huge amount of flavor.  Here’s the recipe I should have made.

Lump 1:  Ingredients for the mashers

  • 4 russet potatoes, scrubbed & cubed (leave the skins on)
  • 1/2 bulb of green garlic, chopped finely
  • some milk
  • some sour cream
  • some butter

Put the potatoes in a large pot, cover with cold water and bring to a boil.  Boil the potatoes for about 20 minutes, or until soft.  Meanwhile, put the green garlic, milk and butter in a saucepan.  Slowly bring to a simmer, and then turn off the heat, allowing the green garlic to infuse the milk/butter and soften in the heat.  Combine all ingredients to taste and mash with a potato masher.  Taste for S&P.

Lump 2: Ingredients for the Greens

  • 1 bunch chard, ribs removed and leaves sliced into 1-inch ribbons
  • greens from 4 beets, ribs removed and leaves sliced into 1-inch ribbons
  • the other half of the green garlic, finely chopped
  • juice from 1/2 a lemon
  • red pepper flakes, to taste

Sauté the green garlic and a pinch of red pepper in some olive oil until softened.  Add the greens in batches and sauté until wilted.  Once the greens are cooked and most of the liquid has evaporated, squeeze lemon juice on greens and add more red pepper flakes, s&p to taste.

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