Garlic scapes are a flower/seed head that grow off garlic plants in early summer. We cut them off, so that the garlic plant can put more energy into growing the bulb. They can be hard to find, but definitely worth trying if you can manage to track some down.

This recipe is surprisingly simple, and gives very impressive results.

My family compared the texture to cooked green beans or asparagus, and it tasted as though it was coated in a light garlic sauce.

First off you’re going to want to wash the garlic scapes. I found that they rinsed off pretty easily.

Then pat them dry. So far so good!

This is optional and completely personal preference, but if desired this is the time to cut your scapes down to a more manageable size. I cute each scape into three or four pieces, which made them three or four inches each. I just thought it would be easier to eat this way, but feel free to cook them whole. It would certainly make an impressive plate!

Add a couple tablespoons of olive oil to the pan, and add your scapes. Give them a good toss to make sure they’re all coated. Turn the stovetop onto medium high heat.

Keep tossing and stirring the scapes until they start getting a nice char all over. Sprinkle sea salt to taste.

Plate up and enjoy! I found that they are best right out of the pan, still hot.


Some Notes!

These can be cooked on a grill as well, except you have to toss the garlic scapes in a bowl with the olive oil and sea salt before cooking on the grill.

These would also be delicious cooked in bacon grease or butter.
And feel free to try topping them with parmesan and lemon juice, or other seasonings!