A new green just in time for Saint Patrick’s Day: Sweet Garleek!
Have you spotted this new green in your market or produce stand yet? Garleek is a vegetable that's a cross between garlic and leeks, and the low-FODMAP greens add a wonderful flavor to just about everything you might put garlic or onion in! Garleek has the sweetness of leeks and the savory notes of garlic. As with other garlic/onion family vegetables, it’s recommended only to eat the green part, leaving the FODMAP-containing white part out. You can eat the greens raw in salads and as garnish, grilled, roasted, sautéed, or baked into your favorite savory dishes.
Developed by Allium breeder Hans Bongers, Sweet Garleek has a buttery texture, concentrated flavor, grows from spring to fall, and is harvested at a diameter of about ½-inch. When you find it in the store, it will look like oversized green onions or undersized leeks!
Preparation
You can use sweet garleek in vinaigrettes, sautéed, grilled, or roasted
To sauté, cut off the white base and slice the green stalks in half lengthwise
Rinse well under cold water
Chop the greens into 1/8-inch pieces
Heat a large sauté pan over medium-high heat
Add olive oil and your sliced Garleek greens
Sauté until tender
Storage
Roll the stalks in a dry paper towel
Put the stalks in a plastic bag or storage container
Store in the vegetable drawer of the refrigerator
Wash thoroughly before use
Watch for new recipes using delicious Garleek!
