How To Cook Those Stemmy Veggies (Featuring Garlic Scapes and Broccoli Rabe)


~15 minutes, depending on the size of bunches and appetites...

Skinny, stemmy vegetables like garlic scapes and broccoli rabe are packed with flavor and cook up in minutes. Where they really shine is under the influence of caramelization: the process of using heat to break down the sugars in foods. The result? Beautiful browning and sweet, nutty depth of flavor.

The Goods:

1 Bundle of Skinny, Stemmy Greens

A Drizzle of Extra Virgin Olive Oil

Sea Salt, to taste

Your Favorite Herbs and Spices

trim rabe.jpg

The Process:

Heat a grill or broiler to full crank.

Trim off any inedible portion of your product. For garlic scapes, this is the top of the vegetable just beneath the flower (the little bulbous protrusion). For broccoli rabe, snip off the dry bottoms of the stems. For extra credit, pull off some of the flowers to use as a garnish.

Toss your veg in olive oil, enough to coat the spears. Fold the scapes into loose knots. Don’t worry if some of them come undone.

Sprinkle with sea salt and whatever herbs or spices you most enjoy. Toss once more.

Without letting them overlap, set your veggies directly on the hot grill or on a baking sheet and under the broiler.

Flip after a few minutes, repeating until the insides are soft and the outsides are brown and blistered.

Top with finishing salt, edible flowers, a drizzle of extra virgin olive oil, some lemon zest. Top with any and all of your heart’s fancies!


Geoffrey Van