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Garlic Scape Tortilla

June 21, 2011

Have you ever seen a garlic scape? They are those curly green things at the farmer’s market. I don’t think you can purchase them at the regular grocery store.

File:Garlic scape.jpg
They are cut off of garlic plants as they grow so that they will not flower and so the energy goes into producing the clove. They are like garlic-lite. So, if you don’t like garlic because it’s too strong and the idea of a “hint of garlic” sounds good to you, by all means, check them out.

I first became acquainted with garlic scapes at the UBC Farmer’s Market in British Columbia. There, I bought some scapes and some Swiss Chard and made the following recipe, which has become a June staple at our house. The seasonality of garlic scapes is quite short, so I’d recommend getting them while you can.

Garlic Scape Tortilla

1 1/2 C. chopped garlic scapes (If you don’t have enough scapes to make 1 1/2 C., which is quite a lot, just use what you have and then chop up the chard stems to make the rest of the amount.)

1/2 C. chopped chives (fresh!)

1/4 C. hot water

salt & pepper

1 1/2 C. chopped Swiss chard or spinach (other greens work as well. Try frisee!)

4 large eggs

2 T. olive oil

Heat 1 t. oil in a heavy skillet (like cast iron) and add the garlic (and Swiss chard stems, if using) and chives. Add  water and a pinch of salt. Cook covered over medium heat until tender, about 5 minutes. Add the greens. Stir until wilted, about 1 minute. Beat the eggs with salt and pepper. Add the remaining oil to the skillet. When it is hot, shake the skillet to spread the greens evenly. Add eggs. Cover and cook over medium low heat until the top is set or almost set, about 2-3 minutes. If it seems like the bottom is cooked and the top is still not, stick it under the broiler for 1-2 minutes.

Serve hot or warm. Cut into wedges. Serves 2-4.

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