Saute Of Garlic Scapes Green Beans Recipes

Steps:

• Heat the oil and 1 tablespoon butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the green beans, then season with salt and pepper and stir to combine.
• Add the stock, then bring to a simmer and cover the skillet. Cook until the green beans are bright green and just slightly tender, about 5 minutes. Uncover the skillet and cook until the liquid evaporates and the green beans are tender, 10 minutes more. Stir in the lemon juice and remaining tablespoon butter and season with additional salt and pepper.

Steps:

• 1. Clean green beans and cut into 2-3 inch lengths. Chop onion and garlic and heat extra virgin olive oil (or vegetable oil if you don't have any) in a large skillet on medium heat. Place garlic and onion in pan and saute for a minute or two, just until they begin to turn translucent (I add some salt and pepper to the onions & garlic to season them also).
• 2. Add the green beans to the pan, sprinkle some balsamic vinegar or Garlic Red Wine Vinegar on top, season to taste with sea salt and coarse ground pepper and toss to coat well.
• 3. Cover with a lid, turn down heat to medium/low and continue to simmer for about 20-25 minutes, tossing occasionally to cook evenly.
• 4. The green beans are done when they are tender. Top with dots of butter, toss and they are ready to serve. These are delicious when served alone as an appetizer or with just about anything else as a side dish!

Steps:

• Trim garlic greens by cutting the top (pointy end) to within 1/2" of bud. There will be 6"-8" of green below bud.
• Greens may be cut into any preferred length as you would with green beans. (I like to leave them long because they are beautiful and fun.).
• Steam in steamer basket over boiling water approximately 8 minutes. Time may vary depending on size of green, so test at 5 minutes and adjust time accordingly.
• Remove from steamer and place in serving bowl.
• Toss with salt and pepper to taste.
• Serve warm or cold.

Steps:

• Parboil green beans in water, uncovered until medium tender.
• Heat a wok or deep frying pan on medium-high heat; add about 3 tablespoons oil, green beans, garlic and chicken bouillon granules (no need to add any water).
• Let simmer for 5 to 7 minutes. Enjoy!
• (Note: cook time does not include parboil time).

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir green beans, onion salt, garlic salt, garlic powder, and black pepper together until desired tenderness is reached, 5 to 10 minutes.

Steps:

• In a skillet, melt butter over medium heat. Add scapes and salt. Cook, tossing often, until scapes are tender-crisp, about 5 minutes. Serve.

Steps:

• Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
• Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

Steps:

• Cover& cook scapes in a pot of boiling salted water until tender-crisp, about 2 minutes.
• Drain& chill under cold water, then drain well& pat dry.
• Heat oil in a large nonstick skillet over medium heat; cook scapes, peppers& seasoning, stirring occasionally, until softened- about 4 minutes.
• Stir in almonds.

Steps:

• Top& tail green beans.
• Bring a large pot of salted water to a boil; add beans& blanch for 2 – 3 minutes or until crisp-tender.
• Drain& refresh with cold water until beans are cold.
• Trim garlic scapes& remove any seed pods.
• Cut into pieces about the same length as the beans.
• Blanch for 1 – 2 minutes; drain& refresh with cold water.
• Heat oil in skillet on medium heat; add scapes& saute for 2 minutes.
• Add beans& red peppers.
• Toss together, cover skillet& cook for 2 minutes longer or until scapes are crisp-tender.
• Uncover& season with salt, pepper& balsamic vinegar.