Green garlic, also known as scapes or garlic scapes, are the flower stalks on garlic plants. They have a milder taste than garlic bulbs and are tasty additions to sauteés and stir fries. They are tenderest when curly but may be used after the stalks stiffen and straighten. The flavor becomes slightly milder and one has to cook the straight stalks for 1-2 minutes longer than the curly stalks. Cooking scapes is simple: chop the scapes into 1-inch long pieces, leaving the flowers whole, and sauteé everything in butter or add to a stir-fry for 5-7 minutes. The flowers have a more intense garlic flavor than the stems and cooking brings out this difference.
I bought a few stalks of green garlic from our farmer's market for my lunch, Chicken in Scape Sauce, and include the recipe below.
Chicken in Scape Sauce
One dozen green garlic scapes
2 Tablespoons of butter
2-3 chicken breasts, or 7 chicken thighs
Tip and tail (cut off the tips of the florets and the tails of the stems) the green garlic.
Melt 1 tablespoon of butter in a large sauteé pan over medium heat and add the green garlic. Add a splash of dry vermouth or white wine and sauteé for 5-7 minutes until slightly tender.
Remove the green garlic from the pan, leaving as much of the liquid in the pan, and set aside in a bowl. Add 1 tablespoon of butter to the pan, leaving the pan on medium heat.
When the butter has melted, add 7 chicken thighs (I used Rosies, what I had in the freezer, otherwise I would have used chicken breasts). Throw a few green garlic stems onto the chicken for good measure. Cover the chicken and cook over medium heat for 20 minutes. Turn over the chicken and cook for another 10 minutes. Slice into one of the chickens to check for doneness.
Remove the chicken to a plate, leaving the juices in the pan. (I invert a bowl over the chicken to keep it warm if necessary.)
Bring the juices to a boil and reduce to low heat. Briskly whisk 1/2 tablespoon of flour into the juices until the mixture thickens into a gravy, between 30-60 seconds. Add the green garlic to the gravy and mix well, warming over low heat. Pour the green garlic gravy over the chicken and serve.
Update: I did not include an attribution for the recipe because it is of my own creation.