I hold a special place in my heart for garlic scapes. They are only available for a few short weeks in June, so I make sure to stock up and freeze what I don’t need right away. That way, I can enjoy them all year! If you can’t find scapes or it’s not scape season, you can use garlic cloves as an easy substitute. Cloves will likely be more potent than the scapes and will burn more quickly so greater attention is needed. Burnt garlic is the worst! Start with 1 or 2 cloves, chopped, and add more as needed. Any greens can be used in this recipe. Kale, spinach, Swiss chard, and beet greens are my favorite! Arugula or radish greens would add a little kick!

Serves: 4

Ingredients:

3 garlic scapes, chopped

1 15-oz can of cooked beans (kidney, navy, great northern, chickpeas, ect.), rinsed and drained

One bunch of kale, de-stemmed, torn into bite-sized pieces, and rinsed

One bunch of beet greens, torn into bite-sized pieces and rinsed

One leek, white and light green parts only, rinsed, chopped into half-moon shapes

Sea salt and pepper to taste

Water or veggie broth for sautéing

Directions:

In a large pan over medium heat, warm 2 tablespoons of water or veggie broth. Add the garlic scapes and leeks and sauté until tender, about 5 minutes. Add more water or broth as needed, one tablespoon at a time to the pan to prevent sticking. Add the kale and beet greens to the pan, working in batches if needed. Using tongs, mix greens to cook evenly. Sauté until tender and bright green. Add more water or broth as needed to prevent sticking. Add the beans to the pan and stir to combine. Continue mixing greens and beans until beans are warmed through. Season with sea salt and pepper to taste, if desired. Serve warm or cold as a main dish or side dish.

Check out this cooking demonstration for how to make this tasty dish!