Sautéed Scapes with Red Pepper and Almonds
Sautéed garlic scapes make for a quick side dish. Green beans are also delicious prepared this way.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 120 |
| pro | 4 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 9 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 334 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 11% |
| vit A | 10% |
| vit C | 65% |
| folate | 17% |
-
3 cups (750 mL) cut (1-inch/2.5 cm pieces) garlic scapes
1 tbsp (15 mL) extra-virgin olive oil
1/2 cup (125 mL) diced sweet red pepper
1/4 tsp (1 mL) each salt and pepper
1/3 cup (75 mL) toasted slivered almonds
Preparation:
In saucepan of boiling salted water, cover and cook scapes until tender-crisp, about 2 minutes. Drain and chill under cold water; drain well. (Make-ahead: Wrap in towels and refrigerate in airtight container for up to 24 hours.)
In large nonstick skillet, heat oil over medium heat; cook garlic scapes, red pepper, salt and pepper, stirring occasionally, until softened, about 4 minutes. Stir in almonds.
Additional Information
Source
Canadian Living Magazine: May 2004
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