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Scape Sauté

• 1 dozen garlic scapes
• 1/4 cup red onion, finely chopped
• 1 tbsp balsamic vinegar

Trim and discard the scape tips. Cut into two-inch lengths. Heat oil in a skillet over medium heat. Add the scapes and the onions and sauté for 5 to 7 minutes, until the scapes are crisp-tender. Uncover and season with salt, pepper, and balsamic vinegar.