Serves 4 as a side
¼ cup (½ stick) unsalted butter
1 cup finely sliced green garlic
1½ pounds small new potatoes, cut in half if they are larger than 1 inch in diameter
¾ cup chicken stock, or water in a pinch Kosher salt
Melt the butter in a medium-size saucepan over medium-high heat, and when it bubbles and froths, add half of the green garlic. Cook for 1 minute, until aromatic, and then add the potatoes, stock, and a few pinches of kosher salt. Reduce the heat to medium-low and cover with a tight-fitting lid. Cook for 15 to 20 minutes, until the potatoes are tender when prodded with a knife; if the pan becomes dry, add water continue to cook until the potatoes are tender. Add the remaining green garlic and cook for 2 more minutes. Serve immediately.
Reprinted from The Broad Fork by Hugh Acheson. Published by Clarkson Potter/Publishers. Photographs by Rinne Allen.