Sautéed Kale with Raisins and Garlic Scapes

Elaine’s friend and fellow farmer, Jenn Halpin, recommended this recipe from a class she took that focused on using locally farmed ingredients called Cooking for Real.

A garlic scape is the shoot that the garlic bulb sends up like a long curly flag. It’s got a wonderfully mild garlic flavor that you can chop and add to hamburger, pasta or try in this recipe. It goes nicely sautéed with kale. The proportions of ingredients you use here are not critical. Like many times when we “cook for real”, a little of this and a little of that make a lot of delicious.

Handful of raisins
2 or 3 Garlic scapes, chopped or bias-cut
Olive oil
Large bunch of Kale, stems removed, rinsed and chopped
½ Teaspoon hot pepper sesame oil (optional)
Salt to taste
Sliced Almonds

  • Sauté the raisins and scapes for a few minutes in olive oil until the raisins have plumped and the scapes have softened slightly.
  • Add chopped kale and cook until wilted.
  • Add a little salt to taste and hot pepper sesame oil or another source of heat if you like. We like a little heat with the sweetness of the raisins.

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