Contrary to the name, this recipe does not use the ingredient ‘green garlic’. We are, however, using a similar sister ingredient, the garlic scape. Some use the terms green garlic and garlic scape interchangeably, and while they are similar they are also very different. So why did I name this recipe ‘green garlic’ and risk adding further confusion? Well, I developed this recipe 4 years ago, and at the time I myself was confused and thought garlic scapes and green garlic were the same thing. So I picked the name that sounded better. Because lets be honest, garlic scapes sounds kinda spooky. I haven’t changed the name because the butter is in fact green and tastes like garlic. You’re just going to have to accept that I am a complicated a layered human being, and not everything is as it seems on the surface..
ANYWAYS, so this recipe highlights garlic scapes, one of my favorite spring and summertime ingredients. What exactly is a garlic scape? It’s the bright green stalk that sprouts out of the top of a garlic plant. It’s flavor profile is slightly garlicky, but not as pungent, and slightly grassy similar to a chive. When cooking with garlic scapes, treat them like you would scallions: they can be kept raw and thinly sliced or blended into a sauce like we did here, but they also taste great when grilled.
Unfortunately, garlic scapes aren’t sold in most grocery stores and are only in season for a limited time. If you’re looking to replicate this recipe without scapes, some substitution options that will yield a similar flavor profile include the following. In place of 3 garlic scapes stalks you can use: 1 small clove of garlic and 2 tbsp finely chopped chives, or 4 scallions, whites and green parts.
