Sautéed Garlic Scapes
William Woys Weaver, the writer behind this recipe, suggests substituting duck fat for olive oil in this recipe, making for a thicker sauce.
Source: Mother Earth News
Credit: New York Times
FROM THE
RECIPE:
Choose scapes that are very young and tender, taking care to trim off the bottoms of the stems and the tips of the flower heads. The recipe that follows is best when made the day before serving and then refrigerated. Let it stand at room temperature before serving.
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