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Wilted wild garlic makes a lovely addition to many pasta dishes, risottos and warm salads. Like spinach, the volume of wild garlic will shrink when wilting, so take this into account when calculating how much you need for a dish.
Wash the wild garlic and trim off any tough ends
Heat a pan with a knob of butter or a drizzle of oil
Once hot, add the wild garlic with a pinch of salt and leave to wilt - this will take only a minute. Remove from the heat and serve.
Matthew Tomkinson wilts wild garlic with morels in his glorious halibut recipe, while Alan Murchison simply wilts his in butter to serve as a garnish for his divine lamb rump recipe.