If you like garlic and you like asparagus you will LOVE garlic scapes. With the flavor of mild sweet garlic and the texture/consistency of thin asparagus there is nothing that compares. WARNING though, garlic scapes must be cooked long enough (about 2 - 4 minutes on the grill) else you will have a bitter garlic flavor. Trust me, I know.
As a lover of broccoli, I can't get enough Dinosaur Kale, also known as Lacitano Kale. This kale variety has a soft yet firm texture that stands up well in cooking (steaming, roasting, sauteing, any way you like it).
What better way to enjoy these two delights than together? For breakfast or dinner I saute a bit of onion and garlic scape, once softened, I add some kale and heat it through. If the entree is for dinner I stop the cooking there, if it is for breakfast I scramble some eggs and pour them over the greens and cook until the eggs are just right.
As I looked over my garden this evening I was amazed at all the blooms and mini vegetables. By the end of the week we will begin harvesting zucchini, which will be followed shortly by blueberries, beans and potatoes. I have dreams that the cucumbers will grow over night but they are just so tiny and cute right now - 1/2 an inch long and all spiky. But in the meantime I am content with my loose leaf and butterhead lettuces, kale and herbs.
Another Kale recipe to try is Kale Chips compliments of Epicurious.com
- 12 kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
- 1 tablespoon olive oil
- Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.
Emphasis on dried added by me based on experience. Enjoy!
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