Almond Free Ginger Garlic Scapes
Garlic scapes are one of those farmers' market finds that deserve way more attention than they get, and this gingery, glossy preparation is exactly the kind of dish that turns skeptics into believers. They hit the hot skillet in coconut oil until they blister and turn vivid green, then get tossed with fresh ginger, coconut aminos, a splash of apple cider vinegar, and a pinch of turmeric for a glaze that's savory, bright, and just a little funky in the best way. The whole thing comes together in under ten minutes and tastes like something you'd order at a really good pan-Asian restaurant. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about sneaky almond flour or almond oil hiding in a sauce. The optional squeeze of lemon at the end lifts everything and makes the flavors pop even more. Serve it as a side alongside rice or noodles, or pile it on top of a grain bowl for an easy weeknight upgrade.
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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
- 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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