Low Sugar Ginger Garlic Scapes
Garlic scapes are one of those farmers' market finds that deserve way more attention than they get, and this quick skillet preparation is the perfect introduction. They come out blistered and tender with just a little bite left, coated in a savory glaze that feels bold and satisfying without a drop of added sugar anywhere in the pan. Coconut aminos do the heavy lifting here — delivering that deep, umami-rich flavor you'd expect from a soy-based sauce, but naturally sweet on their own without any sweeteners thrown in. A hit of fresh ginger, a splash of apple cider vinegar, and a pinch of turmeric round everything out into something that tastes far more complex than the short ingredient list suggests. If you're used to scanning labels for hidden sugars in sauces and marinades, this one lets you relax — every ingredient is clean and straightforward. Finish it with a squeeze of lemon and you've got a vibrant, restaurant-worthy side dish that comes together in under ten minutes.
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Learn more →Ingredients
4 servings
- 1 lb garlic scapes, cut into 2-inch pieces
- 2 tbsp coconut oil
- 1 tbsp fresh ginger, finely grated
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tsp apple cider vinegar
- ¼ tsp turmeric
- ¼ tsp salt, or to taste
- 1 tsp fresh lemon juice (optional)
Instructions
- 1
Heat the coconut oil in a large skillet over medium-high heat until shimmering and the oil coats the pan.
- 2
Add the garlic scapes and cook, tossing occasionally, until bright green and beginning to blister in spots, about 5–6 minutes.
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