Sauteed Garlic Scapes Or Green Beanswith Red Pepper Almonds Recipes

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.

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:

• 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:

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