Herb-Grilled Elephant Garlic is one of the most unique sides you can serve. And it’s also a lovely topping to chicken, meat and pasta dishes. So what is Elephant Garlic? Find out below . . .
When my husband goes to the Farmer’s Market, he inevitably comes home with a handful of produce that’s never quite what he’s expecting it to be. It’s hilarious.
I could give you some background on his comical produce identifying history, like the time he complimented the grilled peaches, that were in fact butternut squash — but, let’s just get to what he does at the market, shall we?
This past Sunday, after he got home from the market, I saw him looking rather curiously at a very large garlic clove.
After peeling it, he looked even more stumped.
When I asked if he meant to get Elephant Garlic, he said, “oh, is that what’s going on here?”
After deciding it was too daunting for him to use, I took it over and made this awesomely, delicious recipe.
Grilled garlic is a super tasty, unique garnish or condiment for so many dishes. I love topping meat stews with it, and it’s divine in salads, pastas and over steak or chicken.
Since the cloves are so big, it’s easy to grill them, adding a wonderful smoky flavor. And I love fresh herbs with garlic, so I grabbed the thyme, and a beautiful bundle of oregano — that my husband (of course) thought was sage.
What is Elephant Garlic?
Interestingly, Elephant garlic isn’t really true garlic — it’s actually a variety of leek.
The cloves are about four times as big as those in a typical head of garlic, and though more mild, the flavor is more similar to garlic than to a leek.
I hope you enjoy this Herb Grilled Elephant Garlic recipe!
Herbed-Grilled Elephant Garlic is one of the most unique sides you can serve. And it's also a lovely topping to chicken, meat and pasta dishes.
Makes about ½ cup
- 1 head Elephant garlic
- 1 1/2 tablespoons olive oil
- 2 teaspoons fresh thyme, washed and dried, finely chopped
- 1 teaspoon fresh oregano, washed and dried, finely chopped
- 1/2 teaspoon granulated sugar
- salt and freshly ground black pepper
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Cut the root end off each of the garlic cloves, and then peel them.
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Lay each clove on its flattest side, and then use a very sharp knife to thinly cut them into approximately ⅛-inch thick slices.
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Preheat a stove-top grill.
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In a small bowl, toss the garlic slices with the oil, herbs and sugar. Then spread them out evenly on a large plate, and sprinkle both sides with salt and pepper.
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Place the garlic slices on the grill once it's very hot. You should hear a sizzling sound — if you don’t, it’s not hot enough yet. Wait for the sizzle! Grill just long enough to mark the bottom of the slices, about 2 minutes. (Don't let them too dark or they'll be bitter.) Carefully flip them over and grill the other side for about 2 more minutes -- again, just to mark them.
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Remove the garlic from the grill and let it cool to room temperature. (Store in a tightly sealed container for up to 4 days until you're ready to use.)
Judy at Two Broads Abroad says
June 5, 2014 at 12:58 amThanks for enlightening me to the fact that elephant garlic is in the leek family. Will be doing this once I light the grill.
valentina says
June 5, 2014 at 2:18 amI just learned that, too. 🙂
Dorothy at Shockingly Delicious says
June 5, 2014 at 3:26 amInteresting! News to me!
Christina says
June 5, 2014 at 6:54 amI knew it wasn’t “proper” garlic, but had no idea it was related to leeks! Great idea to grill it! I have a similar model to your husband, so no surprises in that department 😉
valentina says
June 5, 2014 at 3:59 pmThanks, Christina. 🙂
valentina says
September 24, 2014 at 9:47 pmCool, right?
Rachel says
June 5, 2014 at 7:29 pmRoll the elephant garlic season – here at the bottom of the world we have a few months before the garlic season – on our Farmers’ Market stallholders has this lovely garlic in the spring – will put this away until then.
valentina says
June 6, 2014 at 10:28 pmI hope you get your hands on some in the spring. 🙂
Gwen @simplyhealthyfamily says
June 5, 2014 at 8:26 pmI adore garlic and could eat this for a snack! Who knew it is really from the leek family? Interesting!
valentina says
June 6, 2014 at 10:29 pmGwen, I could snack on it, too. Just don’t come near me for a couple of days afterwards. 😉
Deb says
June 6, 2014 at 12:46 amWhat a great recipe for the Father’s Day grilling menu we have planned! I know your husband adored the “treatment” you gave the Elephant garlic, just lush with flavor!
valentina says
June 6, 2014 at 10:31 pmOh, I love “grilling menus!” Hope your family has a lovely Father’s Day. 🙂
Rachel (teacher-chef) says
June 6, 2014 at 1:22 amyum – I need to whip out the Grill Pan to make these (after I successfully identify them at the Farmer’s Market). Love these, hope they get a bit of that sweet flavor that I love so much from roasted garlic (even if they are as much leek as garlic).
🙂
valentina says
July 23, 2014 at 5:52 pmHope you find some at your Farmer’s Market. 🙂 Enjoy!
Mmm Garlic says
June 10, 2014 at 12:27 pmLove this recipe, as it’s hard to find good recipes for elephant garlic. Can’t wait to try this one out!
valentina says
July 23, 2014 at 5:52 pmHope you love it!
Dana P says
July 21, 2014 at 7:11 pmHi Valentina!
Someone recommended this recipe to me, and I gave it a shot and wrote about it on my blog. I thought you might want to see: http://www.she-chirps.com/greatestonion/
Can’t wait to try more of your stuff!
Xo,
Dana
valentina says
July 23, 2014 at 5:53 pmHi Dana — this is great! Thanks for visiting my site and trying the recipe — and for sharing it with your readers. 🙂
Eathen says
September 22, 2014 at 7:56 amShould be perfect for garlic powder, it will save a lot of cutting time. http://youtu.be/C1iG-ENqxTk
valentina says
September 24, 2014 at 9:45 pmlove garlic powder, too. 🙂
JPWalton says
July 9, 2015 at 1:53 pmI find elephant garlic really (REALLY) easy to grow here in the NW. I cut the buds before they flower and stir fry them in olive oil. Yum. The cloves get much bigger than those that flower. I grow for food – my husband likes the big purple flower. They also seem to be good as bug and deer repellant…
valentina says
July 9, 2015 at 9:47 pmWhat great information, Janie. Thank you! I might just give it a go in my garden! 🙂
Patty says
February 20, 2019 at 12:54 amVery interesting post! I’d never heard of this elephant garlic, I’ll be on the lookout for it, it sounds so delicious, I really want to make your recipe, pinned it!
valentina says
February 20, 2019 at 12:46 pmThank you, Patty. Hope you come across it and enjoy cooking with it. 🙂
Dannii says
February 20, 2019 at 1:20 amThis looks beautiful, and it would be great to serve on a tapas plate.
valentina says
February 20, 2019 at 12:46 pmOooh, love that idea. Lovely for a tapa. Thank you!
Nathan Wyper says
February 20, 2019 at 1:23 amThis sounds so interesting and looks delicious, Definitely need to look for this garlic!
valentina says
February 20, 2019 at 12:43 pmHope you find it and enjoy! Thanks.
Jacqueline Debono says
February 20, 2019 at 2:35 amI’m not sure I’ve ever seen elephant garlic here in Italy but going to look out for it. Sounds delicious! I often roast normal garlic cloves unpeeled. My Italian hubby loves them but they do taste quite garlicky!
valentina says
February 20, 2019 at 12:43 pmLove that your husband does that. Delicious! Hope you see them sometime in Italy. Thank you for stopping by. (Wishing I was there at a sweet little café with a macchiato.:-D
Amy | The Cook Report says
February 20, 2019 at 4:24 amOh wow I’ve never heard of elephant garlic! I’m obsessed with garlic though so this sounds perfect for me 🙂
valentina says
February 20, 2019 at 12:41 pmI hope you come across some and try it, Amy. Thank you for the visit.