Ingredients

Trim the ends

1. Use the tip of a chef’s knife to slice off the hard root of each clove. This will allow the skin to peel away more easily.

Give it a whack!

1. Place the garlic clove on a chopping board, cover with the flat side of the knife, with the blade facing away from you then firmly hit once with your closed hand (make sure you’ve thoroughly squashed the garlic clove, if not give it another hit! Essentially you are pressing the heel of your palm or your fist down on the knife until you feel the clove give way.
2. Taking it off! Because you crushed the garlic, the skin easily slips off. Also, remove and discard any green shoots. (These green shoots often have a bitter, unpleasant flavor.)

Chop away!

1. Gather together the peeled cloves, hold your knife by the handle, and place your other, non-dominant hand on top of the blade.
2. Rock the knife up and down through the cloves (the tip stays on the cutting board). Chop until the garlic is the size you desire. To chop in a faster, more controlled manner, keep your hand (the one that’s not holding the knife) on top of the knife as you chop.  Be careful, and always keep this hand flat, as you do not want your fingers to get caught under the blade.