Garlic Scapes – 2 Recipes

I recently did a post on Garlic Scapes. At the time I didn’t know what they were but got some feedback from subscribers who were familiar with them. I found scapes at a local greenmarket and was able to try the Italy Magazine recipe that I referred to, as well as another recipe that I got at the green market. 

Here’s the recipe directly from Italy Magazine:

Ingredients

• 1 pound (454g) garlic scapes
• 2 cups (470g) white wine vinegar
• 1 teaspoon fine sea salt
• Extra-virgin olive oil
• Equipment: 2 sterilized pint-size (1/2 L) jars

Preparation:

1. Cut the scapes into 2-inch (5 cm) lengths, removing any tough parts at the bottom and the thinnest part at the top above the small bulbous tip.

2. Bring the vinegar to a boil over medium-high heat in a saucepan large enough to hold the scapes. Stir in the salt and let it dissolve. Add the scapes to the pot and cover. Boil, stirring once or twice, until the scapes have lost their bright green color, 4 to 5 minutes.

3. Drain the scapes in a colander set in the sink. Spread them out on a clean kitchen towel and let dry for about 1 hour. Shuffle them around a few times so they dry on all sides.

4. Pack the scapes into the jars, leaving 1 inch headspace. Cover the scapes completely with oil, pressing down on the scapes to submerge them. Screw the lids on tightly and let rest at room temperature for 24 hours.

5. Transfer the scapes to the refrigerator and let cure for one week before using. Store in the refrigerator for up to 12 weeks. To serve, remove from the jar only as many scapes as you plan to use and let them come to room temperature. Top off the jar with more oil as needed to keep the remaining scapes submerged.  Serve  on  sandwiches, in salads or in an antipasto.  

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This is the recipe I got at the green market for sautéed garlic scapes:

Ingredients:

• 1 bunch of garlic scapes
• Olive oil for sautéing
• Salt and black pepper

Preparation:

1. Same as above – Cut the scapes into 2-inch (5 cm) lengths, removing any tough parts at the bottom and the thinnest part at the top above the small bulbous tip.

2. Bring a pot of salted water to a boil. Add cut scapes and boil for 5 minutes (no need to dry them as thoroughly as above).

3. Sauté in olive oil with salt and pepper. Serve as a  side dish, on a sandwich or in an omlette.

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