Don't be afraid of the dark! It’s only fermented garlic. Packed with antioxidants, this garlic has the consistency of a soft dried fruit and a molasses-like richness with a tangy garlic undertone.
Black garlic is perfect for a variety of dishes including stuffed mushrooms and pasta or meat dishes.
Ingredients
2-3 cloves black garlic
2-3 cloves regular garlic
¼ white onion
2 tablespoons olive oil
1 teaspoon black truffle oil
½ teaspoon balsamic vinegar
¼-½ cup water
3-4 cups kale or other dark greens
Salt, red pepper, and black pepper to taste
Directions
In a medium saucepan, heat regular garlic and onions in olive oil.
After about a minute, add black garlic and season with the salt and red and black pepper.
When regular garlic and onions are translucent, add kale, truffle oil, balsamic and water. Cover for a few minutes to steam.
Once the kale has wilted, toss it carefully to evenly distribute seasoning.
Allow the kale to steam until most of the liquid has evaporated.
