Garlic Scape Kale Relish

This chunky relish is great spooned over grilled fish or scrambled eggs in the morning. If you don't have a food processor, use an immersion blender or chop everything very finely with a knife. 

Print this page


5 garlic scapes
1 bunch kale
1 shallot or small onion
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 tsp smoked paprika
salt and pepper


  1. Slice the garlic scapes thinly
  2. Cut the kale into ribbons including the stems if they are tender
  3. Mince the shallot
  4. Place all ingredients in a food processor and blend with a big pinch of salt and pepper and buzz into a chunky paste
  5. Store in the fridge (up to 5 days) but allow to come back to room temperature before using