Some greens are, well, just greens: spinach, tat soi, bok choy, collards, kale, Asian greens, etc. A whole bunch of other greens are also "greens" even though they come attached your vegetables: the greens from radishes, kohlrabi, beets, turnips, parsnips. These should be pulled or cut off your vegetables as soon as you get them home. Wash them in a big bowl of water so that any remaining soil falls off, and crisp them in a bowl or bag in the fridge.
Within a day or two you can use these greens for a very fast and tasty simple stir-fry.
1-4 T Olive Oil
1-5 garlic cloves or spring garlic bulbs and scapes
2-8 cups of greens, any that you have, washed and chopped either like confetti or in thin (1/4-1/2") short strips (2-4")
Put the olive oil and garlic in a shallow pan, heat them together.
Add the greens.
Stir all together for 4 - 10 min.
Serve as a side dish, over rice or pasta, or any other way you like.
P.S. As a bonus, especially if you don't have quite enough greens to serve, you can chop up some broccoli of any other vegetable you'd like to add in to the pan.
Submitted by Patti Andrews
Showing posts with label Garlic Scapes. Show all posts
Showing posts with label Garlic Scapes. Show all posts
Garlic Scapes, About...
Garlic Scapes are the spring garlic bulb, leaves and center "scape" before the garlic matures into a full bulb with separate cloves. The spring bulb has plenty of garlic flavor and can be used both fresh and cooked, Use spring garlic and garlic scapes in any way you might use garlic or leeks or scallions.
We prefer not to trim too much, cutting the stem at about an inch or two above the garlic leaves, as long as it's not too thick or woody. Then pull off the leaves and discard these, but keep the center tubular "scape."
We tend to either use in any stir fry recipe, soup, or salad, but recipes abound, with some favorites posted on this blog. More to try would be a garlic scape pesto, mayonnaise, bruschetta, fresh sauce for pasta or over potatoes, added to roasted meats and veggies, mixed into butter or cheese spreads, minced in dressings, or even made into pickles (!)
Submitted by Patti Andrews
We prefer not to trim too much, cutting the stem at about an inch or two above the garlic leaves, as long as it's not too thick or woody. Then pull off the leaves and discard these, but keep the center tubular "scape."
We tend to either use in any stir fry recipe, soup, or salad, but recipes abound, with some favorites posted on this blog. More to try would be a garlic scape pesto, mayonnaise, bruschetta, fresh sauce for pasta or over potatoes, added to roasted meats and veggies, mixed into butter or cheese spreads, minced in dressings, or even made into pickles (!)
Submitted by Patti Andrews
Scape Sprinkles
Blanch scapes in boiling water about 3 minutes and then shock in iced water to set the color.
Dice fine, then scatter on salad or pizza, add to sautés briefly, as a garnish, and so on.
From Old Shaw Farm - www.oldshawfarm.com
Dice fine, then scatter on salad or pizza, add to sautés briefly, as a garnish, and so on.
From Old Shaw Farm - www.oldshawfarm.com
Garlic Scape Potato Cake
Sauté finely-diced scapes in butter, then add a few tablespoons of water and boil it off. Shred some potatoes in your Cuisinart or mandoline, squeeze out as much water as you can, and then toss
with an egg, a few tablespoons olive oil, salt and pepper, and the scapes.
Heat a large nonstick or cast iron pan over high heat, add oil and wait until it smokes, then spread the potato mixture on top. Turn heat down to medium and cook until the bottom is brown. Dot the
top with lots of butter, then bake at 425 degrees until golden. Put a plate over the top and turn the pan upside-down. Serve in wedges.
From Old Shaw Farm - www.oldshawfarm.com
with an egg, a few tablespoons olive oil, salt and pepper, and the scapes.
Heat a large nonstick or cast iron pan over high heat, add oil and wait until it smokes, then spread the potato mixture on top. Turn heat down to medium and cook until the bottom is brown. Dot the
top with lots of butter, then bake at 425 degrees until golden. Put a plate over the top and turn the pan upside-down. Serve in wedges.
From Old Shaw Farm - www.oldshawfarm.com
Spinach & Scape Frittata
3 Tbsp. olive oil
10 eggs
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
1 Tbsp. chopped parsley or basil
1/2 c. finely chopped garlic scapes
salt and pepper to taste
Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.
Adapted from www.dakotagarlic.com
10 eggs
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
1 Tbsp. chopped parsley or basil
1/2 c. finely chopped garlic scapes
salt and pepper to taste
Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.
Adapted from www.dakotagarlic.com
Chicken With Garlic Scapes
Serves 4
2 whole skinless boneless chicken breasts, halved
4 Tbs. unsalted butter
2 Tbs. vegetable oil
4 Tbs. dry white wine
2 Tbs. lemon juice
4 chopped garlic scapes
Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 2 Tbs. of butter and the oil over medium high heat. Sauté until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Salt & pepper to taste. Spoon the sauce over chicken.
2 whole skinless boneless chicken breasts, halved
4 Tbs. unsalted butter
2 Tbs. vegetable oil
4 Tbs. dry white wine
2 Tbs. lemon juice
4 chopped garlic scapes
Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 2 Tbs. of butter and the oil over medium high heat. Sauté until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Salt & pepper to taste. Spoon the sauce over chicken.
Garlic Scape Potatoes
1½ lbs. Yukon Gold potatoes
½ cup butter
½ cup garlic scapes, very finely chopped
1/3 cup whipping cream
1. Cook potatoes in salted boiling water until tender.
2. Melt butter & sauté the scapes for about 5 minutes.
3. Remove from heat & stir in cream.
4. Drain potatoes & mash.
5. Add garlic mixture & combine well.
½ cup butter
½ cup garlic scapes, very finely chopped
1/3 cup whipping cream
1. Cook potatoes in salted boiling water until tender.
2. Melt butter & sauté the scapes for about 5 minutes.
3. Remove from heat & stir in cream.
4. Drain potatoes & mash.
5. Add garlic mixture & combine well.
Garlic Scape Hummus Dip
1-2 cups of garlic scapes, cut into 1” pieces
1 cup extra virgin olive oil
1 can chickpeas, drained
2-3 Tbsp. lemon juice
2-3 Tbsp. sesame tahini
1/8 - 1/4 tsp. cayenne pepper
1-2 tsp. salt
Optional additions: 1 cup parmesan cheese and/or
1 cup pine nuts
Blend/process scapes with olive oil in food processor for 2-3 min. until finely chopped. Add drained chickpeas. Add lemon juice and tahini. Add cayenne pepper and salt to taste. Process/blend until chickpeas are finely ground. If the consistency is too thick, add more olive oil.
From Clagett Farm CSA
1 cup extra virgin olive oil
1 can chickpeas, drained
2-3 Tbsp. lemon juice
2-3 Tbsp. sesame tahini
1/8 - 1/4 tsp. cayenne pepper
1-2 tsp. salt
Optional additions: 1 cup parmesan cheese and/or
1 cup pine nuts
Blend/process scapes with olive oil in food processor for 2-3 min. until finely chopped. Add drained chickpeas. Add lemon juice and tahini. Add cayenne pepper and salt to taste. Process/blend until chickpeas are finely ground. If the consistency is too thick, add more olive oil.
From Clagett Farm CSA
Garlic Scape Pesto
6 to 8 garlic scapes, chopped into 1” pieces
1/2 cup olive oil
1 cup parmesan cheese
Optional additions: lemon juice and/or salt to taste
Combine scapes and olive oil in a food processor or blender. Stir in cheese. Add more olive oil if needed.
This pesto is great on pasta, in omelettes, on hamburgers, or added to sautéed vegetables. It’s easy!
1/2 cup olive oil
1 cup parmesan cheese
Optional additions: lemon juice and/or salt to taste
Combine scapes and olive oil in a food processor or blender. Stir in cheese. Add more olive oil if needed.
This pesto is great on pasta, in omelettes, on hamburgers, or added to sautéed vegetables. It’s easy!
Penne with Ricotta and Green Garlic Sauce
Ingredients
1 ½ cups fresh whole-milk ricotta
½ cup finely minced green garlic or garlic scapes
2 Tbsp. minced parsley
Salt and freshly ground pepper to taste
1 pound dried penne or fusilli pasta
2 Tbsp. butter
¼ cup freshly grated Parmesan cheese plus grated
Parmesan for the table
Directions
Combine the ricotta, green garlic and 1 tablespoon of the parsley in a large bowl; season with salt and pepper. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Just before pasta is done, remove 1/2 cup of the boiling water. Whisk enough of the hot water into the ricotta to make a smooth, creamy sauce. Drain the pasta and add to the sauce along with the butter. Toss well. Add 1/4 cup Parmesan cheese and toss again, adding a little more of the hot water if needed to thin the sauce. Taste and adjust seasoning. Serve on warm plates, topping each portion with some of the remaining parsley. Pass additional Parmesan at the table.
From Knoll Organic Farms
1 ½ cups fresh whole-milk ricotta
½ cup finely minced green garlic or garlic scapes
2 Tbsp. minced parsley
Salt and freshly ground pepper to taste
1 pound dried penne or fusilli pasta
2 Tbsp. butter
¼ cup freshly grated Parmesan cheese plus grated
Parmesan for the table
Directions
Combine the ricotta, green garlic and 1 tablespoon of the parsley in a large bowl; season with salt and pepper. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Just before pasta is done, remove 1/2 cup of the boiling water. Whisk enough of the hot water into the ricotta to make a smooth, creamy sauce. Drain the pasta and add to the sauce along with the butter. Toss well. Add 1/4 cup Parmesan cheese and toss again, adding a little more of the hot water if needed to thin the sauce. Taste and adjust seasoning. Serve on warm plates, topping each portion with some of the remaining parsley. Pass additional Parmesan at the table.
From Knoll Organic Farms
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