I had never cooked with garlic scapes before but I recieved them in my CSA one week. I guess out of pure laziness, I decided to just stir fry them along with a bunch of other vegetables I received that week and it turned out quite well. I added broth, lemon and yogurt to make it a bit soupy and enjoyed just eating it on its own. This recipe is with collard greens, but I have also made it with kale and spinach.
2 tablespoons ghee or canola oil
2 scallions, white and some of the green chopped
1 teaspoon cumin
1 teaspoon coriander
1/3 teaspoon turmeric
1/4 teaspoon chili powder
1/3 pound snap peas, use whole or take peas out 1 bunch collards, chopped (can use spinach, kale, other greens in place of)
Note: Depending on if you want to eat on its own as a side or with rice, you may want to add more broth or yogurt.
Take yogurt out of fridge so that it is at room temperature. Bring pot of water to boil and throw in collard greens. Boil for 5 minutes, drain and rinse with cold water to stop cooking. (If using other greens, no need to boil).
In a frying pan, warm oil under medium heat. Throw in onion and garlic scapes and fry for a few minutes. Add spices and mix well. Mix in peas and fry for a couple minutes. Add in greens and mix well. Next add in broth (can add in more if seems too dry) and cook for about 5 minutes or longer, but just make sure the greens don't get overcooked. Add in lemon at the end.
Transfer to a bowl and cool for a couple minutes (this is so that the yogurt does not break from the heat). Mix in yogurt fast and well. Add salt and garnish with cilantro.