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