HOW TO MAKE #POWERBREAKFAST
GREEN garlic season is fleeting. For a month every spring, slender whitetipped stalks of youthful garlic appear in the market next to the scallions and young, newly dug onions. It can be hard to tell them all apart by looking, but the difference is obvious if you stick your nose near and inhale.
Though not intensely pungent, green garlic smells like its more mature brethren, albeit milder and earthier, with an herbal freshness. Green garlic has the spirit of regular garlic, but at a gentle whisper rather than an aggressive roar.
GREEN GARLIC TOAST
Slices of crusty bread
½ cup unsalted butter (1 stick), softened ½ cup grated Parmesan
2½ tbs chopped young green garlic stalks, white and green parts
1 tbs minced chives
¼ tsp black pepper
¼ tsp fine sea salt, more to taste Large pinch red chilli flakes
1 regular (not green) garlic clove, halved
Heat the broiler. Place the bread slices on a baking sheet and broil them, flipping them halfway through cooking time, until golden on both sides. Keep warm.
In a bowl, stir together the butter, cheese, green garlic, chives, pepper, salt and chilli. Rub the toast with the cut side of the regular garlic clove, then spread with the green garlic butter.
Broil toast for 30 seconds to
2 minutes, until the tops lightly brown and the butter melts. Serve hot or warm.
The New York Times