recipe via Andrew Carmellini
3 TB extra virgin olive oil
1/4 lb thickly sliced soppressata, cut into 1/4-inch dice
2 garlic cloves, minced
1/2 ts crushed red pepper
4 heads of escarole (2 1/2 lb), dark outer leaves removed, inner leaves coarsely chopped
One 14-ounce can diced tomatoes (or use fresh)
1 tablespoon minced oregano
Salt and freshly ground pepper
1/4 cup panko
2 TB freshly grated Parmesan cheese
1.In a large soup pot, heat 2 TB evoo. Add soppressata, garlic & crushed red pepper & cook over high heat, stirring, until the garlic is golden, about 2 minutes.
2.Add escarole in batches & cook. Add tomatoes & oregano, season with salt & pepper & bring to a boil. Cook over low heat until escarole is tender, 15 minutes; transfer to a bowl.
3.Meanwhile, in a small skillet, heat the remaining 1 TB of olive oil. Add panko & cook over moderate heat, stirring, until golden, about 1 minute. Remove from heat and stir in Parmesan.
4.Sprinkle the escarole with the Parmesan crumbs. Serve & enjoy!
recipe via mealbymeal
2 TB olive oil
3 cloves of garlic; 2 chopped, 1 whole
1 bunch swiss chard, stems and leaves separated, chopped small
½ lb stale bread or Rock Hill farmbread
2 oz Gruyere, grated
1 oz Parmesan, grated
Salt & freshly ground blk pepper
2 TS fresh thyme leaves
2 TS fresh rosemary, chopped
4 large eggs
½ ts salt
2 cups low-fat milk
1. Pre-heat oven to 350.
2. Add 1 TB olive oil and 2 chopped garlic cloves to large skillet over medium heat. Once oil is hot, add swiss chard stems and saute for 5 minutes, stirring often. Add chopped swiss chard leaves and cook until wilted. Season w/salt & pepper. Remove from heat and set aside.
3. Oil a 2 qt baking dish or gratin
4. Rub bread slices w/whole garlic clove
5. Place ½ of the bread in the baking dish and top w/half of the stems and greens mixture. Add thyme
and rosemary. Add ½ the cheese. Repeat layers
6. Beat eggs and milk. Add ½ ts salt and blk pepper.
7. Pour egg mixture over bread and greens
8. Bake 40 – 50 minutes. Serve hot.
recipe via Willie Green’s farm
1 large onion (or two small) chopped
8 cloves of garlic minced
6 c stock
1 lb cranberry beans cooked
1 can (6 ounces) tomato paste
½ small celeriac, peeled and cut into small pieces
1 tsp or more red pepper flakes
1 lb chopped kale
1/2 cup cornmeal
1/2 cup water
1 tsp ground cumin
Juice of half a lemon
freshly ground black pepper
Green onions or fresh cilantro for garnish
1. Dump all but garnish, water, lemon juice and cornmeal in pot and simmer until the kale is tender.
2. Mix the cornmeal, water and lemon juice into paste and pour it slowly into the simmering stew. Simmer
another 15 minutes.
3. Garnish with chopped green onions and/or fresh cilantro.
Garlic’s medicinal uses include digestive stimulant, diuretic, and antispasmodic. Additionally, many studies have been done to show the value of garlic when used to prevent certain forms of cancer as well as beneficial to heart health
Store in a dark, cool, dry place with plenty of ventilation and your garlic will last from several weeks to one year. That said, try to use fresh garlic within a few weeks and do not refrigerate unless the garlic has been peeled or chopped.
Part of the lily family, garlic is closely related to shallots, garlic-chives, and leeks. Garlic has been cultivated since ancient times. It was said that Egyptian masters fed garlic to the slaves to increase the worker’s physical power.
Garlic is arranged in a head, called the “bulb,” averaging about 2 inches in height and diameter consisting of numerous small separate cloves. Both the cloves and the entire bulb are encased in paper-like sheathes that can be white, off-white or pinkish. Golden Earthworm Organic Farm grows the less common hard-neck variety.
Garlic can be eaten raw or cooked. Pressed or pureed garlic releases the most oils and therefore provides the strongest flavor.
Crushed garlic is good in sauces when you want a strong garlic flavor.
Minced garlic releases more oils than chopped or sliced garlic, but less than pressed or crushed. Great for flavoring oil to be used for sautéing.
Chopped garlic does not extract a large amount of juice or oil. The amount of flavor obtained will depend on how small the garlic is chopped and allowed to dissolve in the cooking process. This method is good for use in salsas and stir-frys.
Sliced garlic won’t completely dissolve when cooked resulting in a lighter garlic flavor.
Garlic browned in oil yields a strong nutty flavor.
Good to know
1/8 teaspoon of garlic powder is equal to approximately 1 minced garlic clove.
1 clove = 1 teaspoon chopped garlic = 1 teaspoon Chopped =1/2 teaspoon minced garlic = 1/8 teaspoon garlic powder
Garlic scapes are the top of the garlic plant; the young unfurled seedpods that form on hard neck garlic plants in June. This delicious stalk has a taste that is milder than mature garlic. Garlic scapes are traditionally used in Southern, Eastern European, and Korean cuisine because of their subtle garlic flavor, tender-crisp texture, and nutritional potency.
Store in a plastic bag in the fridge for up to 5 days.
AKA: garlic stemps, garlic spears, garlic tops
Remove the top head (the bulbous lighter part). You can cook with it as you would regular garlic. But you can also use raw in everything from soups to salads to garnishes and stir-fries b/c the flavor is less intense than a garlic clove.