I remember the exact moment I knew I was going to keep making and selling black garlic for the rest of my life. I was delivering black garlic to my one and only customer at the time - The Farm Patch in Bryan, Texas in the fall of 2018. Molly, the general manager, excitedly told me a lady had come in to buy black garlic for a second time! I had a confirmed repeat customer.
People were not just buying the product and letting it sit in the back of their shelf next to some very hard lemon pepper seasoning and sad dried bay leaves. They were using up and buying more! I asked her what the lady said - I wanted every word. Molly informed me that the customer used it in all her veggies and that it was her secret to get her kids to eat their vegetables. Of course, the sweet umami flavor is perfect for little palettes.
This recipe was developed by Jodi Taffel and variants of it are a favorite in our household because it is so fast and yummy.
1 tbl. olive oil
1 tbl. butter
1 large yellow onion, sliced
4 oz. button mushroom. sliced
1 bag frozen spinach, thawed & squeezed dry
1 cup 1/2 & 1/2
1 tbl. black garlic powder
1 tsp. salt
1/2 tsp. cracked black pepper
1 tsp. nutmeg
hot sauce to taste
1 tbl. cornstarch + 1 tbl. water (if necessary)
1. Add the oil and butter to a saucepan set over medium heat and allow the butter
2. Add the onion and mushrooms, and cook until onion is translucent and
mushrooms are browned.
3. Add the spinach and cook until any leftover water is evaporated.
4. Add the 1/2 1/2, black garlic, salt, pepper, nutmeg and hot sauce. Cook, stirring
until 1/2 & 1/2 begins to boil and everything is hot.
If the consistency is still looser than you like, mix the cornstarch and water
together, and add to the pot. Continue to stir until thickened.