Blistered Garlic Scapes

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The farmers markets are just getting in to full swing in my neck of the woods; one of the farmers I work with recently told me that many people who come in their booth have no idea what to do with a green garlic scape. If you’re not familiar with garlic scapes, or fall in to the group that have seen them but don’t have any idea how to eat them, I urge you to seek them out and give them a try.

A garlic scape is the edible flower shoot that is produced by hard neck varieties of garlic. Farmers will prune these pointy, curled ends off to force the plant to send more energy to the bulb,  so we can have lovely garlic cloves in a few weeks. Instead of composting these, why not eat them? They have a mild garlicky flavor but the texture you may find reminiscent of a haricot vert green bean and would make an excellent substitution for green beans.

Scapes are perfect cooked tender crisp, so I decided to treat them like a shishito pepper, with just a little oil, some salt and a lot of heat. They make the perfect side dish or finger food to share with a friend! Excellent served with a splash of coconut aminos and a squeeze of lemon.

Blistered Garlic Scapes
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 servings
Ingredients
Instructions
  1. Heat a medium cast iron or stainless steel skillet over medium high heat with the fat until it is melted and shimmering.
  2. Add the garlic scapes to the hot pan, season with salt, then toss to distribute salt and fat.
  3. Let the scapes sit, undisturbed for 3-4 minutes until they have begun to develop deeply colored blisters in spots. Turn down the heat if necessary, it should be just below smoking.
  4. Once the scapes are blistered turn off the heat and toss them around once again. The residual heat of the pan will cook them to a perfect crisp.
  5. Garnish with a splash of coconut aminos or a squeeze of lemon juice when serving.

 

About Erin Shearer

Erin Shearer is a IIN Certified Health Coach and mom of four (soon to be five) She used to work as an informatics nurse until poorly controlled Hashimoto’s Thyroiditis made it too difficult to leave the house, let alone work a demanding nursing job. In 2011 Erin adopted a paleo-ish diet as advised by her midwife at the time and felt so much better, but life happened and that went by the wayside. It wasn’t until 2018 when a major mold exposure and academic burnout caused her health to hit rock bottom. She ended up seeing a functional medicine practitioner and fell completely down the AIP rabbit hole, overhauling every aspect of her life. Erin combined her love of cooking and photography, biology background and history in IT-- and started a blog, UnapologeticallyAIP to share delicious recipes and stories along her healing path, unapologetically. Erin now works with one of the local farmers markets to create and share in season real-food recipes with market vendors and patrons, introducing many new faces to the world of AIP. Follow her foodie adventures on Instagram!

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