Garlic greens are so wonderful, and they are only at the Farmer’s Markets for a short time in late spring, early summer.  We buy handfuls and roast or grill them with a little olive oil, and serve them alongside other grilled or broiled veggies.

This year I ventured to try them in recipes.  One recipe that was heavenly is below, Salmon with Garlic Greens, to serve two (with a bit left over, maybe!)  If you have more people just adjust your recipe.

Ingredients:

Wild caught salmon for 2: we had salmon steak this time,
but two filets would be fine also.
a handful of fresh garlic greens
2 Roma-like tomatoes, sliced to broil
3 sugar chilies or sweet-hot chilies to blacked under the broiler
1 is chopped, the other two can be saved to eat alongside the salmon,
unless this is not your liking
1/2 bag sweet corn kernels (or…