Sauteed in olive oil and butter, Garlic Scapes is an easy side dish recipe of tender seasonal greens filled with a light garlic flavor. Add a hint of lemon and your tastebuds will thank you.
Bright, tender garlic scapes sautéed in olive oil and butter, then finished with a splash of lemon juice, lemon zest, and fresh parsley, make this easy summer side dish burst with flavor. A perfect way to enjoy this seasonal ingredient!
Jump to:
Sauteed Garlic Scapes
Calling all garlic lovers! Run, don’t walk, to your farmers market for this seasonal specialty.
Scapes are tender, aromatic, and perfect for sautéing.
Garlic scapes are the curly green shoots, also referred to as the flower stalks or hardneck, of garlic plants.
Scapes are edible and delicious with a hint of sweetness and a mild garlic flavor that is delicious on its own as a side dish or combined in recipes to add that hint of garlic.
Typically harvested in late spring to early summer, garlic scapes are readily available at farmers markets and, if you’re lucky, in the produce section of your grocery store.
Mild and garlicky with a hint of sweetness and a tender, crisp texture, sauteed scapes will add deliciousness to your next meal.
In addition to making sauteed garlic scapes, they can be fried, stewed, boiled, baked, added to sauces and soups, pickled and even frozen.
This easy scapes recipe, with just a few simple ingredients and a quick sauté in butter and olive oil, will quickly become a seasonal favorite.
This recipe is easy enough for a weeknight side dish and elegant enough to serve at a summer dinner party.
Once you give this tender green shoot a try with its delicate garlic flavor you’ll look forward to garlic scape season every year.
How to cook a bunch of garlic scapes
This is a quick overview of how to cook garlic scapes. Scroll down for the full recipe instructions and ingredient amounts in the recipe card below.
- Step 1: How to cut garlic scapes: Remove flower buds from stems and cut stems into bitesize pieces
- Step 2: Heat olive oil and butter in a skillet and cook the garlic scapes until just tender.
- Step 3: Add lemon juice and cook for one minute.
- Step 4: Stir in lemon zest. Top with chopped parsley and serve.
Expert recipe tips
- Trim the scapes - Remove the bulbous flower bud before cooking.
- Cut to uniform length Cut the green stalks into even-sized pieces to ensure that they cook evenly.
- Don’t overcook - Garlic scapes should be sautéed just until tender-crisp. They can become mushy or stringy if over cooked.
- Use fresh lemon - Freshly squeezed lemon juice and zest make a noticeable difference in flavor compared to bottled juice.
- Lemon Wedges – Serve your sauteed scapes with fresh lemon wedges for squeezing
- Olive oil and butter - Combining butter and olive oil gives a richer taste with buttery notes.
- Serve immediately - Serve right after cooking when the scapes are still warm and vibrant.
- Add to other recipes - Garlic scapes can transform other recipes too. Saute them and toss with pasta for a flavorful main dish or add to potatoes or rice for a delicious side dish recipe.
Substitutions
- Garlic Scapes If you can’t find garlic scapes, you can use green beans, asparagus, or ramps in this recipe as a substitute, however, they won’t have the same garlicky flavor.
- Lemon Juice and Zest You can use lime juice and zest instead of lemon for a different citrus twist.
- Parsley - Fresh basil, dill, or chives can easily be substituted in place of parsley for a different flavor profile.
Variations
- Cheesy - A sprinkle of grated Parmesan cheese just before serving adds a savory touch.
- Spicy - Add a pinch of red pepper flakes while cooking or a dash of hot sauce before serving for a touch of spice and heat.
- Pasta - Toss the sautéed garlic scapes with hot cooked pasta for a flavorful summer pasta dish.
- Nutty - Garnish with toasted pine nuts or chopped almonds for crunch, texture and flavor.
Storage
- Refrigerate - Store cooled garlic scapes in an airtight container in the refrigerator for up to 3 days.
- Reheat - Gently reheat scapes in a skillet over low heat. Add a little more olive oil and butter to freshen up the greens.
When to harvest garlic scapes
If you are growing your own garlic, you can harvest garlic scapes right from your garden!
- Scapes will be ready to harvest when they form a ring or a spiral
- If you harvest the garlic shoots as soon as they begin to grow you will maximize the size of the garlic bulb
- If you wait too long after the garlic stems beging to curl they will be tough and woody and not suitable for eating
How to use garlic scapes in recipes
Besides sauteeing shoots as a side dish, here are some of my favorite ways you can also serve garlic shoots:
- Oven-roasted with sesame seeds, toasted sesame oil and soy sauce for an Asian-inspired side dish.
- Cook the shoots in a skillet with potatoes and eggs for a hearty breakfast.
- Scapes will be a flavorful addition to your favorite homemade pesto recipe. I love making garlic scape pesto!
- Pickled shoots are a great appetizer or topping for tacos.
- Add finely chopped scapes to butter for an easy compound butter.
- Add to your favorite stir fry recipe.
- Freeze scapes and use them throughout the year in your favorite soup recipes.
FAQs
Garlic scapes are the bright green twisted shoots with tiny buds on the ends that grow from the center of the garlic plant in early summer. These greens must be removed so that the garlic plant will form large strong heads
These curly scapes have a mild, slightly sweet garlic flavor with a texture similar to green string beans when cooked. Fresh scapes have a milder flavor than regular garlic cloves.
They are usually available at farmers markets, specialty grocery stores, or in CSA (Community Supported Agriculture) shares during late spring and in early summer
Yes, you can certainly eat scapes raw. When raw they are crunchy and garlicky and a delicious addition in salads or pesto, however cooking mellows their bite.
Keep the shoots in a produce bag or airtight container in the refrigerator. They’ll stay fresh for about 2 weeks.
The flower buds are edible but they are tougher than the stems. You can cook them, but most people prefer to trim them off for a more uniform texture.
No, you do not need to peel scapes. Just rinse and trim the buds before using.
Yes, grilled garlic scapes will have a smoky char that complements their garlicky flavor. Brush them with olive oil and grill for about 5 minutes, turning occasionally.
Yes, the entire garlic scape, including the garlic flowers, is definitely edible.
Ingredients
- Garlic Scapes Tender green garlic stalks with a flavor that’s milder than mature garlic cloves garlic
- Olive Oil - Adds a rich base for cooking the scapes and helps to carry the flavor of the seasonings.
- Butter - Provides creaminess, dairy notes and depth, and balances the bright citrus lemon flavor.
- Kosher Salt - Enhances the natural flavor of the garlic scapes without overpowering their delicate garlicky notes.
- Black Pepper - Adds a touch of gentle heat
- Lemon Juice – Adds a bright acidity that cuts through the richness of the butter and shwcases the freshness of the scapes.
- Lemon Zest Infuses the dish with intense fragrant citrus notes.
- Fresh Parsley – Finishes the recipe with a pop of color and fresh herbal flavor.
Easy Side Dish Recipes
What to serve with garlic scapes
Sauteed Garlic Scapes Recipe
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1/2 pound garlic scapes
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 Tablespoon chopped parsley
I earn a commission from Instacart from qualifying purchases.
Instructions
- Remove the flower buds from the garlic scapes and discard.
- Cut the scapes into bite size pieces, about 2 inches long.
- In a skillet over medium-high heat, cook the olive oil and butter until melted.
- Add the scapes, kosher salt and pepper and cook until just tender, about 4 minutes.
- Add lemon juice and cook for one additional minute.
- Stir in lemon zest and transfer to a serving dish.
- Top with chopped parsley and serve.
Thanks for stopping by. Leave a tip or comment...