Recipe Page: Wet Garlic

Roasted Wet Garlic Chicken

Duration: 40 minutes

Juicy and tender garlic infused chicken.

Utensils

  • Baking dish

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 4 stems of wet garlic, chopped (bulbs and greens)
  • 2 tablespoons olive oil
  • 1 lemon, sliced
  • Salt and black pepper to taste
  • Fresh thyme sprigs for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Pat the chicken thighs dry with paper towels and season generously with salt and black pepper.
  3. In a bowl, toss the chopped wet garlic with olive oil.
  4. Place the chicken thighs in a baking dish. Scatter the chopped wet garlic around the chicken.
  5. Arrange lemon slices on top of the chicken thighs.
  6. Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the skin is golden and crispy.
  7. Remove from the oven and let the chicken rest for a few minutes before serving.
  8. Garnish with fresh thyme sprigs if desired.
  9. Serve the roasted wet garlic chicken hot, with your favorite side dishes.

Wet Garlic and Spinach Risotto

Duration: 35 minutes

Deeply delicious risotto with hints of garlic.

Utensils

  • Saucepan
  • Large pot or Dutch oven

Ingredients

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 4 stems of wet garlic, finely chopped (bulbs and greens)
  • 2 tablespoons butter or olive oil
  • 1/2 cup dry white wine
  • 2 cups fresh spinach leaves
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and black pepper to taste

Instructions

  1. In a saucepan, heat vegetable broth over low heat and keep it warm.
  2. In a separate large pot or Dutch oven, melt butter (or heat olive oil) over medium heat. Add chopped wet garlic and sauté until softened.
  3. Add Arborio rice to the pot and cook for 1-2 minutes until the grains are coated with butter/oil and slightly translucent.
  4. Pour in dry white wine and cook until it has evaporated, stirring constantly.
  5. Begin adding the warm vegetable broth to the pot, one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more.
  6. Continue adding broth and stirring until the rice is creamy and tender, about 20-25 minutes.
  7. Stir in fresh spinach leaves and chopped wet garlic during the last 5 minutes of cooking.
  8. Once the spinach is wilted and the rice is cooked, remove the pot from the heat.
  9. Stir in grated Parmesan cheese (if using). Season with salt and black pepper to taste.
  10. Serve the wet garlic and spinach risotto hot, garnished with additional grated Parmesan cheese if desired.

Wet Garlic and Chickpea Stir-Fry

Duration: 20 minutes

A tasty stir-fry full of delicious goodies.

Utensils

  • Skillet or wok

Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 stems of wet garlic, chopped (bulbs and greens)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • Cooked rice for serving
  • Sesame seeds for garnish (optional)
  • Sliced green onions for garnish (optional)

Instructions

  1. Heat sesame oil in a large skillet or wok over medium-high heat.
  2. Add chopped wet garlic to the skillet and stir-fry for 1-2 minutes until fragrant.
  3. Add sliced bell peppers to the skillet and stir-fry for another 2-3 minutes until slightly softened.
  4. Add drained chickpeas to the skillet and continue to stir-fry for 2-3 minutes.
  5. In a small bowl, mix together soy sauce, hoisin sauce, and rice vinegar. Pour the sauce mixture over the chickpea stir-fry and toss to coat evenly.
  6. Cook for an additional 1-2 minutes until everything is heated through and well combined.
  7. Remove from heat and serve the wet garlic and chickpea stir-fry hot over cooked rice.
  8. Garnish with sesame seeds and sliced green onions if desired.