Sautéed Tokyo Bekana with Garlic Scapes, Radishes, and Apples

Units:
Servings: Prep Time: 15 Cook Time: 15

Ingredients

Directions

  1. In a large skillet, heat olive oil over medium heat.
  2. Add garlic scapes and sauté for 2-3 minutes until fragrant.
  3. Stir in the radishes and cook for another 2 minutes.
  4. Add the apple slices and cook for 2 minutes until they begin to soften.
  5. Toss in the Tokyo Bekana, stirring well to combine with other ingredients.
  6. Drizzle with lemon juice and honey; season with salt, black pepper, and thyme.
  7. Continue cooking for 3-4 minutes until the greens are wilted but still vibrant.
  8. Remove from heat and sprinkle with toasted pumpkin seeds before serving.

Dietary Tags

Recipe By:

Chef AI

Sautéed Tokyo Bekana with Garlic Scapes, Radishes, and Apples

Ingredients

  • 4 cups Tokyo Bekana, roughly chopped
  • 6 garlic scapes, sliced
  • 6 radishes, thinly sliced
  • 1 large apple, cored and thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon fresh thyme leaves
  • 1/4 cup toasted pumpkin seeds

Directions

  1. In a large skillet, heat olive oil over medium heat.
  2. Add garlic scapes and sauté for 2-3 minutes until fragrant.
  3. Stir in the radishes and cook for another 2 minutes.
  4. Add the apple slices and cook for 2 minutes until they begin to soften.
  5. Toss in the Tokyo Bekana, stirring well to combine with other ingredients.
  6. Drizzle with lemon juice and honey; season with salt, black pepper, and thyme.
  7. Continue cooking for 3-4 minutes until the greens are wilted but still vibrant.
  8. Remove from heat and sprinkle with toasted pumpkin seeds before serving.