Spring is (almost!) here, and farmer’s market aficionados know exactly what that means. Time to forget about all those root vegetables and tough greens, the bounty of spring vegetables is ready for picking. One of my personal favorites is green garlic. For the unfamiliar, it’s pretty much what it sounds like: young garlic, picked before it turns brown. I love to use the tender green parts in place of green onions or chives in a whole slew of different cuisines, but one of my absolute favorite ways to use them is in a decadent green garlic bread. And it’s so, so easy!
Green Garlic Bread.
- 10-12 green garlic shoots, white, light green, and tender bright green parts only, chopped
- 1/2 cup unsalted butter, softened
- 1 pinch coarse salt (optional)
- 1 loaf crusty bread, cut horizontally in two pieces
Preheat oven to 350 degrees F. In a small bowl, combine chopped green garlic, butter and pinch of salt until evenly mixed. If the butter isn’t soft enough, you can use a mortar and pestle or even combine the mixture in a food processor for 15 seconds. Slather the garlic-butter mixture over both slices of bread. Reassemble loaf and wrap tightly in foil. Bake for 12-15 minutes.