Green garlic is garlic that is pulled from the ground before the bulb has time to mature. It resembles the green onion or leek. It has a strong garlic scent with a mild, fresh, herb-like flavour. Use it in the place of garlic, green onions or scallions. Great on a salad. Most people cook with the white and pale green parts, but you can use the tougher green tops in broths or the like.
Storage: Refrigerate in a plastic bag, or stand upright in water with a plastic bag around it.
Green Garlic Omelet
- 3 stalks green garlic
- 3 eggs
- 1 Tbsp. cream, milk, or water
- salt to taste
- Shredded or crumbled cheese
- Trim and discard root and tough darker green stalks of green garlic. Cut white and light green parts in half lengthwise before chopping crosswise.
- In a frying pan, melt butter over medium heat. Add green garlic and cook, stirring, until sizzling. Add 1/3 cup water, cover, and reduce heat to medium-low. Cook until tender, about 5 minutes. Set aside.
- In a bowl, whisk eggs, cream (or milk or water), and salt.
- In frying pan, melt butter over medium heat. Add egg mixture and cook until eggs are cooked to your liking.
- Remove omelet from heat. Sprinkle cooked green garlic and cheese over omelet fold in half and allow to sit in pan util cheese melts. Enjoy!