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Lemony Kale and Garlic Scapes

1 bunch kale

1 small handful garlic scapes

1 lemon

2 T. olive oil

Lemon Balm


    Wash the kale; use a sharp knife to remove the center stalk. Blanch leaves in boiling water for one minute. Drain and set aside.  Wash and chop garlic scapes. Heat olive oil in a skillet.  Lightly sauté garlic scapes.  Add blanched kale and cook until tender.  Add the juice and zest of one lemon, and garnish with Lemon Balm leaves.  Heat through and serve.


Recipe courtesy of Cindy Reinitz Jackelen