I made a lemon chicken recipe from my Asian Kitchen cookbook. The sauce has lemon zest, lemon juice, sugar, garlic, chicken stock, wine and corn starch in it.
Some of the garlic was thinly sliced, not crushed. It turned emerald green. The result was not fatal since I lived to post.
What caused it?
There are lots of reactions that cause garlic to turn green or blue, apparently involving the sulfur compounds that it contains. Exposure to acid or copper seems to be the main culprit.
You’re asking entirely the wrong question. The proper question is, “where can I post a link to this recipe so **WhyNot **can make it?” The answer is in Cafe Society, where threads about food go. Or, I suppose, here would work as well. 
Oh, and yeah, I agree with Nametag. Garlic + lemon (+ iodized salt, especially) = tasty, tasty blue-green garlic.
IMO, it’s the acid whether acetic, citric, carbonic, et al. I posit that copper in water supplies got there from low pH aquifers dissolving the piping.
Nickel blue garlic is alarming, initially. Hasn’t affected my health though possibly enhanced thread killing ability.
According to Daniel Pinkwater, blue Garlic has astounding properties!
I made lemon garlic shrimp last night with the same ingredients except for the wine and sugar. The garlic didn’t turn green but it would have been pretty if it had. The garlic was sliced and minced, not crushed either.
A link, Sir.
Yay! Thanks. (And, I don’t know how to break this, but I’m a ma’am. 
)
A thousand pardons. 
By the way, I cooked some snow peas with the scallions. Next time I will add some shallots, bamboo shoots and ginger to the final stir fry, add the chicken and drizzle the separately prepared sauce on.
ok, and when is dinner? =)
peeked at the recipe, and we may have it tomorrow … got the classic steak on a grill, bakes and wilted spinach with sesame seeds and toasted sesame oil and a fresh papaya with lime juice for tonight