I'm a Minnesota Swede, what do I know from greens and scapes? Oh well, let's try this out. Off to the web to look for recipes. I found out that garlic scapes were the green tops of garlic plants. Apparently they have a mild garlic flavor. Collard greens are in the cabbage family and very popular in southern cooking. I could find all sorts of recipes for greens and in the southern style almost all included something like ham hocks or the sort. Well, I don't have ham hocks and I'm not really into that so I kept looking. Then I found a Bobby Flay recipe for sauteed kale (those are greens also). Olive oil, a couple of cloves of garlic and finish it with vinegar. Now this is more my speed. And if this has garlic in it already I'll bet I can include the scapes.
So off I went creating my first batch of sauteed greens. I coarse chopped the collards and the scapes and threw them in the pan. Served as a side dish with panko coated chicken breast and a small baked potato - dinner was on the table in no time. The Rev and I agree, the greens were a hit, the best part of the meal. They had a great, fresh taste, no over powering garlic flavor and the vinegar finish just accented the greens.
I think I am going to like this arrangement with the CSA farm. I can't wait for more of the vegetables that I am used to eating but in the mean time, I'm learning to enjoy some "greens" that otherwise I probably would have never tried.
Peace
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