Garlic Scapes Curry

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.

If you have not cooked with garlic scapes, I highly recommend. Unfortunately, I think they are only in season for a short time though. They are really cool looking and are all curled up. They are not as pungent as garlic itself but have a really fresh and spicy taste to them. I learned that the scapes are shoots that grow on young garlic and are cut off as they prevent the garlic head from growing larger.

These are the collard greens from the recipe:

2 tablespoons ghee or canola oil
2 scallions, white and some of the green chopped
1/4 pound garlic scapes, cut off the bulb part and chop into 1/2 inch segments
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)
1/4 cup vegetable broth
1/2 lemon
2 tablespoons yogurt
salt to taste
cilantro for garnish

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.

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