Pan-Fried Garlic Scape Ribbons and Broccoli Rabe
- Total Time: 15 minutes
- Yield: 2-4 1x
Description
This stunning vegetarian dish is a deconstructed spin on the flavors of pesto – surprisingly simple for how fancy it looks.
Ingredients
- 8-10 garlic scapes
- 1 bunch broccoli rabe
- 5/6 anchovies
- 1/3 cup (80 ml) chopped walnuts
- olive oil
- grated cheese (optional)
- lemon (optional)
Instructions
- Wash garlic scapes and cut them in half. Using a vegetable peeler, shred the scapes into long ribbons.
- Wash broccoli rabe and cut into small pieces. (Only use the parts of the stalk that have leaves/florets).
- Heat olive oil in a large pan or wok. Add anchovies to pan.
- When oil is hot, add broccoli rabe and garlic scapes. Stir periodically.
- After about a minute, toss in the chopped walnuts.
- Cook until greens are tender, but the scapes should still be al dente.
- Remove from heat, dress with grated parmesan and lemon juice to taste.
Notes
- If you would like a heartier meal, you can use this dish as a topping for pasta.
- Prep Time: 15 mins
- Cook Time: 7 mins
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
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Frequently Asked Questions
How do I make the garlic scape ribbons?
Cut the washed garlic scapes in half, then use a vegetable peeler to shred them lengthwise into long thin ribbons. The goal is long, pasta-like strips — the recipe specifies the scapes should still be al dente after cooking, so they hold their ribbon shape.
What role do the anchovies play, and can I leave them out?
The 5–6 anchovies go into the hot olive oil at the start and dissolve as they cook, seasoning the oil with a savory, umami depth rather than a fishy taste. The recipe doesn’t offer a substitute, so omitting them would reduce the dish’s complexity — consider capers or a pinch of salt if avoiding anchovies.
Can I turn this into a main course?
Yes — the notes specifically suggest using this dish as a topping for pasta to make a heartier meal. 
To make it real vegetarian, what is a good substitute for anchovies?