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Garlic: Sautéed
Appears in
By Abra Berens
Published 2019
After working with garlic in all of its life stages, you will probably find that you prefer green garlic for some recipes and mature cloves for others. But in the end, garlic in any state can be used to lend a spicy pungency to a dish. Swapping out different stages of garlic is just trial and error.
For all of the following recipes, start with a knob of butter or a glug of oil and then slowly cook the garlic—with some salt and spices, if you like—until the garlic is tender and translucent. Then choose your own adventure—pasta sauce, the base for frittata, or risotto. Sautéed garlic is the base for just about anything.