how to crush a garlic clove?!

Take the clove and hold it in your cupped hand. Now smash your hand and the clove into your forehead as hard as you can. If you are successful in smashing it good the flaky stuff should peel off easy and the garlic should be smooshed.

Pull the individual cloves off the head of garlic and pull off the papery outer layer. Trim off the root end and the pointed end. Put the clove on a cutting board. Put the blade of your heaviest, largest knife parallel to the board on top of the garlic. Smash the flat of your hand or the side of your fist down on the blade once, maybe twice, avoiding the sharp edge. The cloves will be flattened. Run the knife through what's left a time or two each direction, and that's about all it'll take. Or, use a kitchen rasp to grate the cloves. It'll be grated to the point of pureed and melt nicely into the recipe

IF there is a green center of the cloves, discard it unless you really like a strong garlic flavor. It's sprouted at this point, and many people dislike the strong flavor. You can still use the white part around the green sprout, though. And of course, don't eat the papery part; nasty and indigestible. Don't smash it before you peel it; it's virtually impossible to get all the paper off then.

Great question
First, take a large chef knife and with the flat side of the knife, whack the clove so that the skin and flesh breaks a little (don't go too crazy) - then yo will be able to peel the skin off.

If after you take the peel off and if you happen to have garlic that is a little old and a green sprout is seen, discard that sprout.

Then, place the clove under the flat part of the knife and with the heel of your hand, hit the knife and that will flatten the garlic which will enable you to use the knife to mince the clove.

Similarly, you can get a garlic press but I never use one.

GL

Put an individual clove on your work surface. Lay a large chef's knife flat-side down on the clove. Use he heal of your hand and give the broad side of the knife a whack.

Remove the knife. Pick up the now-free papery skin of the garlic clove and throw it away.

Your clove is free of paper and is crushed. Proceed with additional cloves as directed in the recipe

Take the cloves out of the bulb of garlic & lay on cutting board. With a butcher knife, turn the blade flat & whack the clove of garlic pretty hard. The white paper will come off & your garlic is crushed & ready for your dish. ( btw - I prefer to grate my garlic when cooking, I think it lets more of the garlic flavor come out)

use the blade of a knife and smash it down...the crispy skin will just slided off and when you feel the damp sticky garlic clove you are good to go!

smash it with a butcher knife and the skin will be easy to remove after the "whack". Everything else is edible. good luck

Take the flat side of your knife and smack it on the clove. The peeling will come right off and you are ready to cook.