“Cultivating the art of a well lived life…naturally"

Cooking With What’s in Season: Kale and Garlic Scape Egg Scramble


By Nancy Smorch

I was trying to think of something to make for breakfast that would include some of the produce I picked up at the Downtown Market in Grand Rapids this past weekend.

There’s still not a ton of produce available this early in the season, but I did get a few cucumber plants to replace the ones I planted that didn't make it. I also picked up some Lacinato Kale to try out.


While walking around, I saw these green, curly things that a few of the vendors had out, but I had no idea what they were.

I overheard one of the farmers explaining that they are the tip of the garlic plants. They trim them off the plant early in the year to divert energy back to the bulb of the plant, where the clove develops.  They are called “garlic scapes” and they have a mild garlic flavor.

They looked quite unusual, so I decided to buy some. Why not, right?

Later that day, I was watering the garden, and I looked at our own garlic. I was excited to see that we had some scapes growing in our garden as well! I clipped a couple off and took them in to show everyone.


So, this morning, I decided to combine them with a few other things for a delicious egg scramble. Here's what I did:



1 bunch Lacinato Kale, finely chopped

3 garlic scapes

1 cup cooked rice

6 organic eggs

6 sliced cooked bacon (I used Creswick Farms' Black Pepper and Garlic with Sea Salt)

3 Tbsp. crumbled goat cheese (I used Dancing Goat Creamery herb and fennel)

4 Tbsp. olive oil


Cook the bacon in the oven:  Preheat the oven to 400 degrees F, and put the bacon in the oven on an aluminum-foiled lined pan as it is preheating. Cook for 15 minutes. Some cuts of bacon may need to cook longer.

Heat a skillet and add coat with the olive oil.  Add the kale and garlic scapes, and sauté for 5-10 minutes.

Meanwhile, heat another pan over medium-high heat, and add 1 Tbsp. olive oil.  Add 1 cup cooked rice and stir to evenly coat.  Fry the rice until it is just slightly crispy.

Add the rice to the kale and garlic, and fold in to let the flavors mix.

Scramble the eggs in 1 Tbsp. olive oil.  Season with sea salt and pepper.

Add the kale, garlic scapes, and rice to the scrambled eggs.

Divide the scramble onto 4 plates and sprinkle with the goat cheese. Top with crumbled bacon.

Serve and enjoy your organic, gluten-free, healthy morning meal!