Garlic Confit

I think most of us know the health benefits of garlic (and other members of the allium Family), but what a bonus that this plant is not only a contributing element to overall immunity AND balancing the gut microbiome, but also TASTY AF!

It's incredibly easy to make, and having it on hand is an excellent snack (on bread for example), and well as a quick enhancer for soups, sauces, toppings, etc.

You'll need:
- an oven safe baking dish
- olive oil (or other high-smoke point [healthy] oil
- salt & pepper (and optional crushed red pepper, fresh thyme, whatever YOU like)
- fresh garlic cloves

Sidenote:
You may used already-peeled garlic, but do note that when you buy them in the jar and already peeled, they are not as flavorful, and they also have preservatives added to keep them on the shelf. If you are able-bodied, make the time to peel them yourself, and learn to look at it as a skill-building activity, rather than an inconvenience. Empower yourself!

Procedure:
- Remove the garlic clove segments from the garlic bulbs (heads), and peel.
- Preheat oven to 250 degrees Fahrenheit
- Add the peeled cloves to your oven-safe dish
- Add salt and pepper to your liking (and optional crushed red pepper)
- Pour the oil over the cloves, until the cloves are fully emersed
- Bake in the oven for 2 hours. The garlic should be browned.

^ I have read equal recipes that say the garlic should be covered while cooking, or leaving it uncovered while cooking. Personally, I cover it for an hour and a half, and then uncover for the last half hour.