Sauted Scapes And Beans

Sauted Scapes And Beans

Recipe by JENNIFER BAIN

This easy introduction to scapes has been adapted from the spring 2002 issue of the LCBO’s magazine, Food & Drink.

Ingredients:

  • 1/2 lb (250 g) green beans, trimmed
  • 1/2 lb (250 g) scapes (garlic flowers), trimmed, cut into bean-size lengths
  • 1 tbsp olive oil
  • 1 small red bell pepper, diced
  • Salt + freshly ground pepper
  • 1 tbsp balsamic vinegar

Directions

  • Bring a large saucepan of salted water to boil over high heat.
  • Add beans.
  • Cook 3 minutes or until crisp-tender.
  • Drain.
  • Refresh with cold water.
  • Return water to boil.
  • Add scapes.
  • Cook 2 minutes or until crisp-tender.
  • Drain.
  • Refresh with cold water.
  • Heat oil in large skillet over medium heat. Add scapes; saute 2 minutes.
  • Stir in beans and bell pepper. Cover. Cook 2 minutes or until vegetables are desired texture.
  • Season with salt, pepper and vinegar.

Makes 6 side servings.

 

 

2017-05-04T01:28:53+00:00
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