1 bunch Garlic Scapes

1 lb Hot Italian Sausage

½ bunch Lacinato Kale

5 Tbsp Olive Oil, divided, plus more for grill

3 Tbsp crushed Unsalted Roasted Almonds

2 Tbsp fresh Lemon Juice

1 Tbsp Capers, drained

1 tsp Honey

Sea Salt

Freshly ground Pepper

Mix almonds, lemon juice, capers, honey and 4 tablespoons oil in a small bowl; season dressing with salt and pepper. Set aside.

In a large bowl, toss garlic scapes and kale with a drizzle of olive oil until well coated.

Place sausage over direct heat on the grill, or in a pan over medium-high heat. Cook until brown all over, about 3 minutes per side. Move to indirect heat and continue to cook 8–10 minutes, turning and rotating occasionally, until cooked through. Transfer to a platter.

Add scapes to the hottest part of the grill or pan and cook for 2 minute per side. Scapes should char slightly but retain their bright green color. Add kale and heat until kale is lightly browned and crisp around the edges. Arrange scapes, kale and sausages on a serving platter and drizzle with almond caper sauce.