Fiesty little things, no?
These are garlic scapes. I had no clue what they were until they popped up in my CSA box last week. Garlic scapes are the tops of a growing garlic bulb. They are mild in flavor (think roasted garlic) and asparagus-like in texture. You can grill them to serve with juicy steak, top pizzas, or dice into cheesy omelettes. No matter how you prepare them, the smell of warm, fragrant garlic will tantalize your senses. Delicious.
Just make sure to cut off the scraggly tips before cooking. They can burn easily. Like asparagus, the ends tend to be tough as well so you should trim them down.
If you’re intrigued but not quite ready to take on Medusa’s mane, give this easy recipe a try. It’s a simple sauté finished with a hint of citrusy lemon. A subtle yet flavorful introduction.
- 1 bunch of garlic scapes
- 1 tb. unsalted butter
- olive oil
- salt & pepper
- Trim the ends and tips off of your garlic scapes. Cut into manageable pieces that will fit into a large skillet.
- Over medium heat, warm the butter and a splash of olive oil.
- Add your garlic scapes to the pan. Season with salt and pepper and sautee for about 3-5 minutes. Add a splash of water and cover with a lid. Continue to cook for another 3-5 minutes.
- Your garlic scapes are finished when they are crisp tender.
- Transfer to a serving dish and squeeze over some fresh lemon. Add salt and pepper to your liking.