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.
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.
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.
Uses for Grilled Elephant Garlic
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.
A few recipes to serve it with:
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 get 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.)
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Judy at Two Broads Abroad says
Thanks 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
I just learned that, too. 🙂
Dorothy at Shockingly Delicious says
Interesting! News to me!
Christina says
I 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
Thanks, Christina. 🙂
valentina says
Cool, right?
Rachel says
Roll 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
I hope you get your hands on some in the spring. 🙂
Gwen @simplyhealthyfamily says
I adore garlic and could eat this for a snack! Who knew it is really from the leek family? Interesting!
valentina says
Gwen, I could snack on it, too. Just don’t come near me for a couple of days afterwards. 😉
Deb says
What 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
Oh, I love “grilling menus!” Hope your family has a lovely Father’s Day. 🙂
Rachel (teacher-chef) says
yum – 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
Hope you find some at your Farmer’s Market. 🙂 Enjoy!
Mmm Garlic says
Love this recipe, as it’s hard to find good recipes for elephant garlic. Can’t wait to try this one out!
valentina says
Hope you love it!
Dana P says
Hi 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
Hi Dana — this is great! Thanks for visiting my site and trying the recipe — and for sharing it with your readers. 🙂
Eathen says
Should be perfect for garlic powder, it will save a lot of cutting time. http://youtu.be/C1iG-ENqxTk
valentina says
love garlic powder, too. 🙂
JPWalton says
I 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
What great information, Janie. Thank you! I might just give it a go in my garden! 🙂
Patty says
Very 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
Thank you, Patty. Hope you come across it and enjoy cooking with it. 🙂
Dannii says
This looks beautiful, and it would be great to serve on a tapas plate.
valentina says
Oooh, love that idea. Lovely for a tapa. Thank you!
Nathan Wyper says
This sounds so interesting and looks delicious, Definitely need to look for this garlic!
valentina says
Hope you find it and enjoy! Thanks.
Jacqueline Debono says
I’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
Love 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
Oh wow I’ve never heard of elephant garlic! I’m obsessed with garlic though so this sounds perfect for me 🙂
valentina says
I hope you come across some and try it, Amy. Thank you for the visit.