Photo Credit: John DiGilio
When it comes to vegetarian cooking, creativity is always the plate du jour. With a little bit of an adventurous spirit and a great selection of spices, you can turn most parts of your produce into something tasty. From leaves to stems to flowers and roots, it is amazing what is not only edible, but also very tasty. Take for instance, the humble and often discarded garlic scape. Once relegated to the compost pile, these strange-looking stems are finding their way to table these days.
For most, the prized part of the garlic is that pungent bulb that grows beneath the surface of the garden. But there is another part of the plant that is just as enjoyable and not nearly as strong on the tongue. We are talking about the round stem that curls its way from the center of the plant. With all of its twists and turns, the scape almost looks like an alien creature. What it lacks in looks, however, it easily makes up for in flavor. It smells and tastes like the actual garlic clove; just not as strong in either sense.
Garlic scapes are harvested early in the growing season, as their growth above ground actually inhibits the growth of the garlic bulb beneath. As they get bigger, they become more “woody” and lose their tenderness. They also lose their gorgeous, deep green hue. So you have to get them while they are young and pliable. As they become more popular in the kitchen, garlic scapes are becoming easier to find at farmers’ markets. They are usually pretty cheap for the taking!
Once you get them home, garlic scapes are pretty darned versatile. Add them to any cooked dish where you want a more subtle garlic flavor or that calls for a healthy splash of green. They are excellent in omelets and stir-fry. They really make one heck of a pesto as well. Our favorite way of serving them is in a healthy sautee. Check out our recipe for sauteed kale with garlic scapes and tofu below. And the next time you are at your local farmers’ market, keep an eye out for those scapes!
Enough reading, lets get on with vegetarian cooking!
Sauteed Kale with Garlic Scapes & Tofu
- 2 tablespoon extra-virgin olive oil, divided
- 1 pound of curly-leaf kale, ribs removed, ripped into bite-size pieces
- 10 garlic scapes, seed pods removed, chopped
- I block of extra-firm tofu, pressed to remove water and cubed
- 1/2 cup water
- 1/4 teaspoon crushed red pepper
- 2-3 teaspoons red-wine vinegar
- pinch salt
Heat 1 tablespoon oil in a large pot over medium heat. Add kale and scapes and cook, tossing with two large spoons, until bright green (about 1 minute). Add water. Reduce heat to medium-low, cover and cook, stirring occasionally, until kale is tender (about 15 minutes).
While kale and scapes are cooking, warm remaining tablespoon of olive oil in a large pan over medium heat. When oil is hot, add tofu cubes and crushed red pepper. Gently fry tofu to a golden brown and set aside.
Remove kale and scapes from the heat. Stir in tofu, vinegar and salt. Serve with brown or wild rice.
