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.
Here are a few recipes to try 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
Cut the root end off each of the garlic cloves, and then peel them.
Lay each clove on its flattest side, and then use a very sharp knife to thinly cut them into approximately ⅛-inch thick slices.
Preheat a stove-top grill.
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.
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.
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.)