Elephant Garlic & Herbs – grilled or sautéed
Use as a side or as a condiment for other grilled food.
Ingredients
- 1 head elephant garlic
- 1/2 tbsp olive oil
- 2 tsp fresh thyme, washed and dried, finely chopped
- 1 tsp fresh oregano, washed and dried, finely chopped
- 1/2 tsp granulated sugar
- salt and freshly ground black pepper
Instructions
- Peel the cloves and cut the root end off each one. Slice them into ⅛-inch thick slices. Preheat a stove-top grill, or a sauté pan wide enough to hold the garlic in a single layer. In a bowl, toss the garlic slices with the rest of the ingredients.
- To grill: Place the garlic slices on a grill basket above low coals. Grill just long enough to mark the bottom of the slices, about 2 minutes, flip them over and repeat.
- On a stovetop: Heat a skillet with a small amount of cooking oil until it is moderately hot. Drop the slices in and spread them in a single layer. Shake them and flip them over after a couple of minutes, cook until tender.
- With either method, don't let them get too dark or they'll be bitter. Use warm or at room temp.