Throughout history, garlic has been used in cooking, as well as medicinally in many cultures around the world, particularly in the Middle East and the Mediterranean. When garlic cloves are cut, crushed or chewed – they release allicin, a sulphur compound. The therapeutic qualities of garlic are thought to be mainly down to this potent healthy chemical. Garlic also contains vitamins A, B1, B2, B6, B12, C, D and E, as well as the minerals calcium, copper, iron, manganese, phosphorus, potassium and selenium.
Spring is (almost!) here, and farmer’s market aficionados know exactly what that means. Time 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
Garlic bread is usually topped generously with a mixture of butter or olive oil. While these toppings create a decadent crunch and burst of flavor, the butter or oil alone can add more than 100 calories and unnecessary amounts of fat. If you are on a diet, choose a healthy garlic bread alternative to keep your meal’s calories and fat low.
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