Garlic Scapes are an Early Summer Favorite!

Garlic Scapes are the tender stems and flower buds found on the garlic plant and they are harvested in late Spring/early Summer. They can be sautéed and used over pasta, folded into scrambled eggs or served with mixed greens-just as you would in any recipe that calls for garlic.

This recipe for Garlicky Greens Over Pasta calls for garlic scapes, quick cooking greens such as kale or swiss chard, and olive oil—all of which can be found at the Monroe Farmers' Market this Friday!

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Ingredients:

• Sea salt, to taste, plus 1/4 tsp.
• 12 oz. pasta (thin spaghetti, linguine or angel hair work best)
• 1 bunch red or green chard
• 1 bunch (about 1/2 lb.) kale
• 4 Tbs. olive oil
• 4 garlic scapes, chopped into 1/2 inch pieces
• 1 clove garlic, chopped
• 1/4 tsp. red pepper flakes
• 1/4 cup grated Parmigiano-Reggiano cheese
• Lemon wedges for serving

Directions:

1. Bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook until just tender (about 9 minutes) or according to the package instructions.
2. Meanwhile, prepare the chard and kale: Tear the leaves from their tough ribs and stems, discarding the ribs and stems. Stack the leaves and fold or roll up and slice them thinly. Transfer the greens to a colander and rinse under cold running water, then drain well.
3. In a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the chopped garlic scapes, garlic and red pepper flakes and cook, stirring constantly, until the garlic is fragrant but not browned, about 1 minute. Add the greens and stir to coat evenly with the oil. If they don't all fit at once, add in handfuls after allowing the first batch to wilt - it will wilt quickly.
4. Cook, stirring occasionally, until the greens are tender, about 5 minutes, adding a few tablespoons of the pasta cooking water to the pan if needed to prevent sticking.
5. Drain the pasta and return it to the warm pot. Add the cooked greens, cheese, the 1/4 tsp. salt and the remaining 2 Tbs. olive oil and stir to mix well. Divide evenly among pasta plates or bowls and serve immediately.
6. Drizzle with lemon juice. Serves 4.

Adapted from Ansel, Karen, Charity Ferreira, and Maren Caruso. Healthy in a Hurry. San Francisco, CA: Weldonowen, 2011. Print.