| GARLIC SCAPE FRITTATA |
| 1 1/2 CUPS CHOPPED GARLIC SCAPES |
1/2 CUP CHOPPED SCALLIONS |
| 1/4 CUP HOT WATER |
SALT AND PEPPER TO TASTE |
| 4 LARGE EGGS |
2 TBSP. OLIVE OIL |
| Place garlic and scallions in a 10 inch skillet and 1 tsp oil, 1/4 cup of water and a pinch of salt. Cook covered over med. high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over med. low heat until top is set - 2 to 3 minutes. Serve hot or warm. Cut into wedges. Serves 2. |
| GARLIC GREENS PESTO |
| 1/4 LB CHOPPED GARLIC GREENS |
8 OUNCES OF OLIVE OIL |
| GRATED PARMESAN OR ASIAGO CHEESE |
SALT AND PEPPER TO TASTE |
| OPTIONAL TOASTED NUTS |
|
| In a blender, food processor or mixer, combine all ingredients until you get the consistency you want. |
| GARLIC GREENS RICOTTA |
| 1/4 LB. GARLIC GREENS CHOPPED |
1/2 LB. RICOTTA CHEESE |
| Mix the chopped garlic greens into the ricotta. This is wonderful over pasta or as a spread on bread. |
| GARLIC GREENS AU NATURAL |
| 1/4 LB GARLIC GREENS, CHOPPED. Sprinkle into your salad, or in any dish that could use a boost from some fresh garlic flavor. |
Return to recipe page |
