When I try to make garlic bread or, in general, something where the garlic is not in a liquid, it sometimes turns green while cooking! It's worth noting that the taste doesn't seem to really be "off", but the color certainly isn't appetizing. Without doing a ton of experiments myself, does anyone happen to know what causes this?
What I'm doing for garlic bread is as simple as slicing the bread, buttering it, putting crushed garlic on it, and baking. Is there something I'm doing wrong, or perhaps something I should be doing to prevent it?