Tender potatoes, salty kielbasa, crisp corn, green chile and spicy garlic scapes combine in this very tasty skillet meal.
I just might have squealed to see that the garlic scapes were ready to harvest in my mom’s garden last weekend. I’ve been using them in place of the usual minced garlic cloves all week.
Garlic scapes are the curling stalks of hardneck garlic plants. The stalks are cut off the plant in the late spring. (If the stalks are left on the garlic, they divert strength away from forming a plump bulb.) While the scapes are often discarded by farmers, they are both edible and delicious. The season for scapes is very short, so keep your eyes open for them. If you are lucky, you might be able to find some fresh scapes at your local farmer’s market.
* None of the ingredients need to be prepped in advance. Start the onion cooking, then chop the garlic and toss it in. You’ll have time to
chop the rest of the ingredients and add things to the skillet as you go along.
- 1 small onion diced into 1/2" pieces
- 4 garlic scapes minced (about 3 tablespoons worth) or 3 cloves garlic,
- 2 large Yukon potatoes or red potatoes diced into 1/2" pieces, about 3
- cups worth
- 1 13-15 ounce kielbasa sausage or polish sausage, halved lengthwise and
- then sliced thin
- 3 ears of corn kernels removed
- removed or 1 cup frozen corn or 1 can of corn drained
- 1/2 cup roasted peeled and chopped green chile, frozen chile works as well
- 1 tablespoon olive oil
- kosher salt adjust to taste
- freshly ground black pepper adjust to taste
- 2 tablespoons chopped Italian parsley
- Warm the oil in a large skillet over medium high heat. Add the onions and garlic scapes to the skillet. (If you are using minced garlic cloves in place of scapes, wait to add the garlic after the onions have softened.)
- Let the onions cook for about 3 minutes and then add the potatoes. Stir to coat the potatoes with oil and season generously with salt and pepper. Cover with lid and cook for 5 minutes.
- Add the kielbasa and stir. Cover again and cook for 3-4 more minutes. Once the potatoes are almost soft, add the green chile and the corn. Stir and continue cooking uncovered for 3-4 minutes. Taste and adjust seasonings as desired. Sprinkle with parsley before serving. Enjoy!