Illustrations by John Burgoyne.   (Photo: Kang Kim)

Yes, the ramps have arrived at the Greenmarket, along with their slavering, cultlike following, but so too has the green garlic—splendidly odoriferous in its own right, with a comparatively mellow flavor. Gramercy Tavern’s Michael Anthony shows how to whip it into a pungent and delicious sauce for steak, below.

Michael Anthony’s Green-Garlic Sauce

2 bunches green garlic (available at Greenmarket)
1 teaspoon olive oil
1 teaspoon colatura (salted anchovy sauce, available at BuonItalia)
1/2 pint beef or chicken stock

Trim away most of the leafy greens from the green garlic, saving about an inch of the lower green. Trim away the root end of each shoot, then (1) clean, dry, and (2) finely chop garlic. In a pan, sauté the garlic in the olive oil over medium heat until tender. Deglaze with the colatura, and add the beef or chicken stock. Simmer for 1 minute. (3) Spoon generously over grilled flatiron (top blade) or flank steak, and serve atop a bed of chopped and sautéed spring onions.

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