I just might have squealed to see that the garlic scapes were ready to harvest in my mom’s garden last weekend. I’ve been using them in place of the usual minced garlic cloves all week.
Garlic scapes are the curling stalks
of hardneck garlic plants. The stalks are cut off the plant in the late spring. (If the stalks are left on the garlic, they divert strength away from
forming a plump bulb.) While the scapes are often discarded by farmers, they are
both edible and delicious. The season
for scapes is very short, so keep your eyes open for them. If you are lucky,
you might be able to find some fresh scapes at your local farmer’s market.
* None of the ingredients need to be prepped in advance. Start the onion
cooking, then chop the garlic and toss it in. You’ll have time to
chop the rest of the ingredients and add things to the skillet as you go along.
Garlicky Potato, Kielbasa and Green Chile Skillet
Yield: 6 servings
1 small onion, diced into 1/2" pieces
4 garlic scapes, minced (about 3 tablespoons worth) or 3 cloves garlic,
2 large Yukon potatoes or red potatoes, diced into 1/2" pieces, about 3
1 (13-15 ounce) kielbasa sausage or polish sausage, halved lengthwise and
then sliced thin
3 ears of corn, kernels
removed or 1 cup frozen corn or 1 can of corn, drained
1/2 cup roasted, peeled and chopped green chile, frozen chile works as well
1 tablespoon olive oil
kosher salt, adjust to taste
freshly ground black pepper, adjust to taste
2 tablespoons chopped Italian parsley
Warm the oil in a large skillet over medium high heat. Add the onions and
garlic scapes to the skillet. (If you are using minced garlic cloves in place of scapes, wait to
add the garlic after the onions have softened.) Let the onions cook for about 3 minutes
and then add the potatoes. Stir to coat the potatoes with oil and season
generously with salt and pepper. Cover with lid and cook for 5 minutes.
Add the kielbasa and stir. Cover again and cook for 3-4 more minutes.
potatoes are almost soft, add the green chile and the corn. Stir and
continue cooking uncovered for 3-4 minutes. Taste and adjust seasonings
desired. Sprinkle with parsley before serving. Enjoy!
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ONE YEAR AGO TODAY: Summer Vegetable Pasta Skillet
TWO YEARS AGO TODAY: Spinach and Potato Breakfast Hash