I planted garlic after some articles recommended it as a winter plant and I was not disappointed. Within a week, little shoots were springing up and in another two weeks I had my garlic greens ready. When it's cold and grey outside, it's fun to come home and see the greenery.
Since this is so quick and easy, I already have my second batch of garlic greens ready and am also hoping to have garlic for the end of the season. For first timers, this is a great way to get started.
I made pasta using the garlic greens and tossed it with artichokes and black olives. Hmm, it was delicious and filling. I have saved some artichokes and olives and am waiting for the second round of greens. Or maybe I'll try it with cilantro which has two whole leaves :)
4 Garlic Greens - chopped
4-5 artichoke hearts - chopped (I used canned artichokes)
8-10 Black pitted olives - chopped (I used canned olives)
1 tspoon lemon juice
1/2 tspoon - cumin seed powder
1/4 tspoon dry chopped rosemary
1/2 tspoon black pepper - freshly ground
1 tbspoon olive oil
1/3 cup water
salt to taste
Your choice of Pasta - I used wheat pasta
Heat oil in a pan and add the garlic greens and saute till you can smell the garlic.
Add artichokes and olives and mix them well together. Then add the cumin seed powder, rosemary, salt and pepper.
Add water and let it cook on low medium for 7-8 min till everything mixes together.
Stir in the lemon juice and take the sauce off the heat.
In a separate pan boil water with olive oil and salt. Add the pasta and cook as per the instructions on the box.
Toss the pasta with the sauce and serve hot.
This is my second entry for the Winter/Spring 2007 Green Blog Project.
My first entry here.