This is one of those recipes that requires a trip to the market but is a cinch to make at home. Michael Anthony of Gramercy Tavern makes this versatile condiment by cooking the green and white parts of ramps and green garlic (garlic picked when it has a milder flavor) separately. Anthony blanches the greens and sautés the whites until tender before blending them into a smooth purée. It just may become your go-to sauce for seafood, grilled vegetables or pasta.
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Green Garlic Purée
Recipe adapted from Michael Anthony, Gramercy Tavern, New York, NY
Yield: About 2 cups
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
1 tablespoon olive oil
3 medium green garlic stalks, green and white parts separated, thinly sliced
1 bunch (about 3 ounces) ramps, green and whites separated, chopped
Kosher salt, to taste
1 cup packed spinach
1. In a medium skillet over medium heat, warm the olive oil. Add the green garlic whites and ramp whites, and season with salt. Cook, stirring occasionally, until tender, 8 to 10 minutes. If the pan looks dry, add a tablespoon of water. Remove from the heat and let cool.
2. Build an ice bath. Bring a medium pot of salted water to a boil. Blanch the spinach for 20 seconds, then remove using a slotted spoon and transfer to the ice bath. Repeat the process with the green garlic and ramp greens, cooking each for 30 seconds before transferring to the ice bath. Drain the greens and squeeze dry.
3. In a blender, combine the cooked whites and greens with ¼ cup water. Blend on high speed until smooth. Continue to thin out with water if necessary. Season the mixture with salt.
4. Serve the purée with seafood, over grilled vegetables or toss with pasta.
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