Whoever thought it was a good idea to try and eat those curly green tendrils that grow atop garlic bulbs deserves an award. Sauteed in a little butter, these light garlicky bites are like an improved chive. A mix between a spring onion and garlic – without the hot garlic bite, but with all the flavor.
As I remarked to my roommate, they taste the way garlic smells, if that makes sense. She replied that that is why they are great in eggs: “Nobody wants garlic breath first thing in the morning.” Well put.
Mom gave me a whole big bag of garlic scapes when I visited her in the NW. I’m not one of those people who buys these at the farmers’ market, because I actually haven’t seen them at the farmers’ market. Plus, I wouldn’t have known how to use them. Now I know.
Use garlic scapes anywhere you would use garlic. In eggs, in soups, in pastas and, of course, in pesto (recipe to come). I used them recently in a simple egg scramble with sundried tomatoes and feta cheese. It was simple and surprisingly wonderful in texture and flavor. The scapes don’t break down like a green onion, so expect a nice bite, but a delicate flavor.
Eggs with garlic scapes, sun-dried tomatoes and feta
(serves 1 – but multiply as you wish!)
- 9 garlic scapes, buds trimmed, coarsely minced
- 2 T sun-dried tomatoes in oil, chopped
- 2 T feta cheese, crumbled
- 2 eggs, beaten with 2 T cream and S&P to taste
Heat medium skillet over medium-high heat. Add 1 T butter. When melted and foaming, add garlic scapes and saute 7-10 min., or until softened. Add tomatoes and saute another minute. Add eggs and reduce heat to low. Scramble eggs until almost done but still wet. Add feta and stir until eggs are done as you like them.
Serve and enjoy, friends! xoxo