Name: Green Garlic Confit
Prep time: 15 min
Cook time: 20 min
Total time: 95 min
Ingredients: 2 bunches green garlic; 4 ounces unsalted butter; ¾ teaspoon kosher salt (divided); 2 sprigs thyme; Lard (or olive oil, as needed to cover)

Hand holding a spoon of green garlic confit with the garlic oil streaming into a waiting mason jar below. — Photo: Rob Bilson

Domingo’s farmstand has green garlic this time of year. It looks unassuming stacked up in crates, but it sells out quickly to customers in the know. Rudy Domingo’s brother-in-law at the stand, Paul Petronella, recommends it sliced and sautéed to be eaten “with everything,” especially with scrambled eggs. Similar to tiny leeks, green garlic tends to collect dirt between its layers, so be sure to wash it thoroughly. This recipe creates an infused confit that can be used as a sauce spooned over warm dishes—including your soft scrambled eggs.

Ingredients

2 bunches green garlic, roots removed, cleaned thoroughly and sliced into ½-inch pieces (including the greens), tips and any yellowed or dried bits discarded
4 ounces unsalted butter
¾ teaspoon kosher salt, divided
2 sprigs thyme
Lard, or olive oil, as needed to cover

Instructions

Mix the sliced green garlic with ½ teaspoon salt in a small saucepan and let rest for 1 hour.
In a 1-cup heatproof measuring cup, combine the butter, remaining ¼ teaspoon salt and thyme. Transfer the mixture to the saucepan with the green garlic.
Cook over very low heat until the garlic is tender and aromatic, stirring gently from time to time, about 20 minutes. The mixture should never simmer or brown.
Remove from heat and let cool slightly. Transfer to a clean mason jar, making sure the green garlic is fully submerged beneath the fat. Top up with lard or olive oil if needed to cover the green garlic fully. Cover tightly and refrigerate.
The confit will keep for a week in the refrigerator if the green garlic remains completely covered by fat at all times. Warm gently before using. Spoon over eggs, potatoes, avocado toast or any dishes that benefit from a subtle allium flavor. Note: do not keep this longer than a week, as garlic generally is not for long term preservation.