Sautéed Garlic Scapes
Have you discovered the deliciousness of sautéed garlic scapes? These curly green shoots are one of the garden’s best-kept secrets! Often overlooked and tossed into the compost, garlic scapes are actually a tender, flavorful treat when harvested at the right time.
We’ve found that when sautéed, their texture is surprisingly similar to green beans, crisp-tender and satisfying. And if you’re worried about them being too garlicky, don’t be! Garlic scapes have a milder, fresher flavor than garlic cloves. Raw, they’re a little spicy and zesty; cooked, they mellow out to a soft, subtle garlic essence with a hint of herbaceous brightness.
Their texture can also be described like asparagus, which makes them incredibly versatile in the kitchen. Toss them in a stir-fry, grill them, or simply sauté with olive oil and a pinch of salt.
This recipe is simple and flexible, but the result is always a flavorful, healthy side dish that just might become your new favorite!
Heat a Cast iron pan over medium low heat
Add 2-3 TBSP of Olive oil
Add prepared garlic scapes (flower end removed) As many your pan will hold!
Here’s the fun flexible/optional part. Add whatever vegetables or herbs you like! Pictured above is green beans, cherry tomatoes, & rosemary! Remember other vegetables are optional.
Cover and Sauté till tender.
Sprinkle with salt.
Creativity Notes:
We love sautéed garlic scapes with a good cooking fat. Lard or tallow are our go-to choices for rich flavor, but avocado oil works great too!
Have you ever thought about freezing garlic scapes? A few of our friends love to stock up, vacuum seal and freeze them when they are in season for quick green side dishes all winter long. It’s a great way to preserve that fresh, mild garlic flavor when the garden isn’t producing.
We’re often asked why we remove the bud at the end of the scape. That little tip is tough and stringy! If you feel along the stalk, you’ll notice a natural joint where the bud begins. It usually snaps off easily.
A tip for harvesting if you have grown your own: Clip garlic scapes from the plant once they’ve made their first full curl. Waiting too long makes them woody and less tender. Stored in the fridge, they keep surprisingly well, often for weeks! Visit our Garlic Page for more growing tips.
Use this sautéed scape recipe as a starting point, and don’t be afraid to change it up with whatever herbs and vegetables are in season. The possibilities are endless and delicious!
