Type what you have

Ingredients

• ✓ garlic
• kale
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.
3. 3 Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.
4. 4 Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.
5. 5 Enjoy!

By WHIRLEDPEAS

Ingredients

• ✓ garlic
• artichoke
• lemon juice
• bay leaf

Instructions

1. 1 Cut and discard stems from artichokes, making sure bottoms of each artichoke are flat. Cut and discard top 1 inch (or so) of each artichoke. Snip thorny ends from each artichoke leaf with a pair of kitchen scissors.
2. 2 Fill bottom of a pot with about 2 inches of water; add lemon, garlic, and bay leaf. Place a steamer basket in the pot, making sure the water does not flow over the bottom of the steamer basket.
3. 3 Place artichokes in the basket, resting on flattened bottoms.
4. 4 Bring water to a boil, cover the pot, and cook until leaves can be easily pulled from artichokes, 20 to 30 minutes.

By Kelly

Ingredients

• ✓ garlic
• peanut oil
• salt
• paprika
• cauliflower

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
3. 3 Cut garlic in half and smash with the blade of a knife. Place in a bowl with oil, salt, and paprika. Add cauliflower and toss to coat.
4. 4 Place coated cauliflower in the basket of the air fryer and cook to desired crispness, about 15 minutes, shaking the basket every 5 minutes.

By Bren

Ingredients

• ✓ garlic
• sweet potato
• butter
• basil
• thyme

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
2. 2 Transfer potatoes to a large bowl; add butter, garlic, basil, and thyme. Use a potato masher to mash until smooth.

By Master Chef

Ingredients

• ✓ garlic
• cooking spray
• butter
• zucchini
• parmesan cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat. Lightly grease a 9x12-inch foil pan with cooking spray.
2. 2 Mix butter and garlic together in a bowl.
3. 3 Lay zucchini slices in rows in the prepared pan, overlapping if necessary. Brush garlic butter on each slice and sprinkle with Parmesan cheese.
4. 4 Place the pan on the preheated grill and cook until cheese is melted and zucchini is tender, 12 to 15 minutes.

By Ann

Ingredients

• ✓ garlic
• artichoke
• butter
• salt
• pepper

Instructions

1. 1 Fill the pan with enough water to cover bottom. Bring to a boil over medium heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves; season with salt and pepper.
2. 2 When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam until tender, about 25 to 30 minutes.

By Shai

Ingredients

• ✓ garlic
• yellow squash
• olive oil
• salt
• pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Cut squash horizontally into 1/4-inch to 1/2-inch thick slices so that you have nice long strips that won't fall through the grill.
3. 3 Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush slices of squash with garlic oil and season to taste with salt and pepper.
4. 4 Grill squash slices for 5 to 10 minutes per side, or until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.

By Sarah Stephan

Ingredients

• ✓ garlic
• butter
• oyster mushroom
• salt
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat.
2. 2 Add mushrooms and garlic in an even layer, making sure to not overcrowd.
3. 3 Cook for 5 minutes undisturbed. Season with salt and pepper to taste.

By Soup Loving Nicole

Ingredients

• ✓ garlic
• green bean
• soy sauce
• garlic chili sauce
• honey
• canola oil

Instructions

1. 1 Gather the ingredients.
2. 2 Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
3. 3 In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
4. 4 Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.

By COOKOFTHEHOUSE

Ingredients

• ✓ garlic
• olive oil
• balsamic vinegar
• salt
• cauliflower

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Stir together olive oil, balsamic vinegar, salt, and garlic in a bowl. Add cauliflower and toss to coat. Spread mixture onto the prepared baking sheet.
3. 3 Bake in the preheated oven until tender, stirring occasionally, about 20 minutes.

By hike4diamonds

Ingredients

• ✓ garlic
• water
• bay leaf
• salt
• artichoke
• lemon juice

Instructions

1. 1 Combine water, garlic, bay leaf, and salt inside a multi-functional pressure cooker (such as Instant Pot®). Place steamer in the pot. Add artichokes, trimmed top facing up; drizzle with lemon juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
3. 3 Cool until easily handled. Pull off outer petals one at a time. Pull through teeth to remove the soft portion of the petal. Discard remaining petal. Spoon out fuzzy center near the stem and discard. Eat the bottom whole or cut into pieces.

By Fioa

Ingredients

• ✓ garlic
• sesame oil
• soy sauce
• ginger
• shishito pepper
• salt

Instructions

1. 1 Whisk together sesame oil, soy sauce, ginger, and garlic in a large bowl. Add shishito peppers and toss to combine. Let marinate for 15 to 20 minutes, tossing occasionally.
2. 2 Preheat an outdoor grill for medium-high heat and heat a grill pan on the grates.
3. 3 Remove peppers from marinade, letting excess marinade drip back into the bowl. Place peppers on the preheated grill pan and cook, tossing every 1 to 2 minutes, until evenly charred, 5 to 7 minutes.
4. 4 Return charred peppers to the bowl with marinade and toss to coat. Sprinkle with salt and serve.

By France Cevallos

Ingredients

• ✓ garlic
• olive oil
• butter
• radish
• radish green
• feta cheese

Instructions

1. 1 Heat olive oil and butter in a saucepan over medium-low heat until butter melts. Add garlic and sauté until softened and fragrant, about 1 minute. Add radish slices and sauté to bring out their sweetness, 1 to 2 minutes. Add greens and sauté until wilted, 1 to 2 minutes.
2. 2 Remove from heat and stir in feta cheese.

By Vanessa C

Ingredients

• ✓ garlic
• asparagus
• coconut oil
• cremini mushroom
• sea salt
• black pepper

Instructions

1. 1 Trim stem ends from asparagus, then cut spears into 1 1/2-inch pieces.
2. 2 Heat refined coconut oil in a large skillet over medium heat. Add cremini mushrooms; cook, stirring occasionally, until just tender, 8 to 10 minutes. Stir in asparagus; cook until bright green and tender, 3 to 5 minutes. Add garlic in the last minute of cooking. Season with flaky salt and black pepper.

By VirginiaWillis

Ingredients

• ✓ garlic
• bacon
• red pepper flakes
• green bean
• salt
• pepper

Instructions

1. 1 Cook bacon in a large skillet set over medium-high heat until crisp. Use a slotted spoon to remove bacon pieces and drain them on a paper towel-lined plate. Pour off excess grease from the skillet, leaving about 2 tablespoons in the pan.
2. 2 Add the garlic and red pepper flakes to the bacon grease and cook over medium-high heat until fragrant, about 1 minute. Add green beans and season with salt and pepper. Cook and stir until beans are tender but still a little crunchy, about 10 minutes. Return bacon to the pan and toss with the beans before serving.

By Cheryl Leiser Harding

Ingredients

• ✓ garlic
• olive oil
• tomato
• basil
• salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a large skillet over low heat; add garlic and sauté until tender, about 2 minutes.
3. 3 Stir in crushed tomatoes, basil, salt, and pepper. Simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Serve immediately.

By LIAROSE

Ingredients

• ✓ garlic
• aluminum foil
• cooking spray
• cauliflower
• butter
• italian seasoning

Instructions

1. 1 Preheat the grill to medium heat, about 400 degrees F (200 degrees C).
2. 2 Spread out aluminum foil on a clean work surface, fold in half, and lightly grease one side with cooking spray. Scatter cauliflower pieces onto the foil and dot with butter. Sprinkle with garlic and Italian seasoning. Bring the sides of the foil up and fold twice. Roll the ends towards the centre and press down to seal.
3. 3 Grill, turning occasionally, for 10 minutes.

By Bren

Ingredients

• ✓ garlic
• olive oil
• onion
• zucchini
• cayenne pepper
• apple cider vinegar

Instructions

1. 1 Heat 2 tablespoons olive oil in a skillet over medium heat, and saute onion and garlic until tender and lightly browned. Mix in the zucchini. Continue to cook and stir until zucchini is tender. Season with cayenne pepper. Sprinkle with vinegar. Reduce heat to low, cover skillet, and continue cooking 2 to 3 minutes. Remove cover, and taste. If not at desired 'vinegar' flavor, add another splash, cover, and simmer for another minute.

By Nadine Eubanks

Ingredients

• ✓ garlic
• olive oil
• broccoli
• cauliflower
• cabbage
• oyster sauce

Instructions

1. 1 Heat oil in a large skillet or wok over medium-high heat. Add broccoli, cauliflower, cabbage, and garlic; cook and stir until tender-crisp, about 5 minutes.
2. 2 Remove the pan from heat and drizzle oyster sauce over vegetable; toss to coat.

By Lynn Wheaton

Ingredients

• ✓ garlic
• fiddlehead fern
• olive oil
• salt
• black pepper
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes. Drain.
3. 3 Heat olive oil in a large skillet over medium-high heat. Stir in prepared fiddlehead ferns, garlic, salt, and pepper. Cook and stir until ferns are lightly browned and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.

By A Korean

Ingredients

• ✓ garlic
• butter
• lemon peel
• white pepper
• cream cheese
• half-and-half
• parmesan cheese

Instructions

1. 1 Melt butter with lemon peel, garlic, and white pepper in a saucepan over medium-low to low heat. Add cream cheese and half-and-half; cover and and let heat slowly, whisking to combine. Add Parmesan cheese. Stir occasionally with a whisk until cheese is melted and the sauce is an even consistency, about 30 minutes.

By P Addeid

Ingredients

• ✓ garlic
• pickling cucumber
• water
• kosher salt
• dill
• black peppercorn
• red chile pepper

Instructions

1. 1 Place cucumbers in a large bowl covered with cold water; soak for 8 hours to overnight.
2. 2 Inspect a 1 gallon glass or ceramic container for cracks and ring for rust, discard if defective. Immerse in simmering water until pickles ready. Wash new, unused lid and ring in warm soapy water; set aside until ready to store pickles in refrigerator.
3. 3 Combine 4 quarts water and salt in a large pot; bring to a boil.
4. 4 Meanwhile, drain cucumbers, trim ends, and cut a slit in sides with a small, sharp knife. Place several dill stalks, ½ garlic cloves, about 10 peppercorns, and 1 to 2 slices chile pepper in bottom of sterilized container; arrange ½ cucumbers on top. Repeat layering with remaining dill, garlic, peppercorns, chile pepper, and cucumbers.
5. 5 Pour boiling hot brine over cucumbers to cover. Place a small plate on top to keep cucumbers submerged. Store in a cool place until pickles fermented to your liking, 4 to 10 days, depending on how warm it is. Remove plate, cover container, and refrigerate until ready to use.

By Tania D

Ingredients

• ✓ garlic
• butter
• parmesan cheese
• garlic salt
• italian seasoning
• black pepper
• paprika

Instructions

1. 1 Gather all ingredients.
2. 2 Combine softened butter, Parmesan cheese, and minced garlic in a bowl until well combined.
3. 3 Mix in garlic salt, Italian seasoning, pepper, and paprika until smooth and well combined.
4. 4 Taste and adjust seasonings.

By Denyse

Ingredients

• ✓ garlic
• peppered bacon
• apple
• kale
• cider vinegar
• kosher salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium heat. Add bacon to hot skillet; cook until crisp and fat is rendered, about 3 minutes. Drain all but 1 tablespoon bacon drippings from skillet.
2. 2 Add apple and cook, stirring occasionally, until tender, about 2 minutes. Stir in garlic and gradually add kale. Cook until tender, stirring occasionally, about 8 minutes. Drizzle with vinegar. Season with salt and pepper.

By VirginiaWillis

Ingredients

• ✓ garlic
• butter
• broccoli
• brussels sprout
• tomato
• salt
• red pepper flakes

Instructions

1. 1 Melt 1 tablespoon butter in a large skillet over medium heat; cook and stir garlic in hot butter until fragrant, 1 to 2 minutes. Stir broccoli and Brussels sprouts into garlic; add tomato and remaining 2 tablespoons butter. Season with salt and red pepper flakes.
2. 2 Stir Brussels sprouts mixture until well combined, then cover the skillet and cook until browned on one side, about 5 minutes. Flip sprouts and broccoli, cover the skillet again, and cook until browned on the other side, about 4 minutes.

By Howard

Ingredients

• ✓ garlic
• olive oil
• mushroom
• balsamic vinegar
• white wine
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium-low heat. Add garlic and sauté until fragrant but not brown, about 2 minutes.
2. 2 Add mushrooms and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in balsamic vinegar and wine; cook until mushrooms are tender, about 2 more minutes. Season with salt and pepper.

By CHRISTYJ

Ingredients

• ✓ garlic
• olive oil
• cannellini bean
• salt
• cherry tomato
• chicken broth
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Cook garlic in the hot oil until golden, about 5 minutes. Stir beans into the oil; season with salt. Cook and stir the beans until hot, about 5 minutes. Stir tomatoes into the beans; cook and stir until the tomatoes soften, about 5 minutes more.
2. 2 Pour broth over the beans mixture; stir. Cook the mixture at a simmer until the liquid reduced in volume by about half, about 15 minutes. Season with pepper.

By bfr610

Ingredients

• ✓ garlic
• butter
• oyster mushroom
• white wine
• salt
• black pepper
• parsley

Instructions

1. 1 Melt butter in a heavy skillet over medium heat. Add garlic and cook until fragrant, 30 seconds. Add mushrooms and cook, stirring occasionally so mushrooms don't burn, for 3 minutes.
2. 2 Pour in the white wine and cook until the alcohol evaporates and mushrooms are soft, about 2 minutes. Season with salt and pepper and serve sprinkled with parsley.

By thedailygourmet

Ingredients

• ✓ garlic
• bacon
• almond
• brussels sprout
• red wine vinegar
• salt
• pepper

Instructions

1. 1 Cook bacon in a large, deep skillet over medium heat until browned and crisp, 5 to 10 minutes. Transfer bacon to a paper-towel-lined plate using a slotted spoon; set aside.
2. 2 Add almonds and garlic to drippings in the skillet; cook briefly over medium heat until toasted. Add Brussels sprouts; quickly toss to coat with drippings. Sprinkle red wine vinegar over sprouts; toss to coat. Cook, stirring frequently, until sprouts are wilted. Off heat, stir in bacon; season with salt and black pepper.

By Boomdog02

Ingredients

• ✓ garlic
• ground beef
• onion
• tomato sauce
• chili powder
• beef bouillon
• cumin
• sugar

Instructions

1. 1 Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in the onions and garlic. Cook and stir until onions are tender. Mix in tomato sauce, chili powder, beef bouillon, cumin and white sugar. Cover and reduce heat to simmer. Simmer 20 minutes before serving hot over frankfurters.

By Lindsay