Slowly but surely, the dark leafy greens in my fridge are being replaced by spring and early summer produce like blooming onions, summer squash, and eggplant. And yet, I still have bags of curly kale, Swiss chard, collard greens, and tatsoi filling my vegetable drawer. Thanks to Tucson CSA and weekly farmers’ markets, the transition between seasonal crops is truly the best time to indulge in a variety of local veggies. This recipe for my Garlicky Greens Galette is the perfect melting pot for late winter greens and spring-y green garlic.
Picture this: a Garlicky Greens Galette. A warm, buttery, flaky pastry dough filled with garlicky leafy greens that have been sautéed for so long, over such a low heat, with so much parmesan, that they almost melt together. Top it off with a perfectly-cooked fried egg (I’ll let you decide what the definition of a perfectly-cooked egg is) and you have a richly satisfying meal that you’re free to call breakfast, lunch, dinner, or even a hearty snack.