Anti Inflammatory 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 a perfect introduction. They come out blistered and tender with just enough bite, coated in a glossy, savory glaze that hits every note. Coconut aminos bring a deep, soy-sauce-like richness without any of the inflammatory downsides of conventional soy, while fresh ginger and turmeric layer in two of the most well-regarded anti-inflammatory ingredients around. A splash of apple cider vinegar brightens everything up and keeps the flavors lively rather than heavy. Coconut oil handles the high heat beautifully and ties the whole dish together with a subtle richness. The optional squeeze of lemon at the end is a small touch that makes a noticeable difference, lifting the glaze and making the greens pop. Serve this as a bold side dish or pile it over grains for a fast, feel-good meal that looks far more impressive than the effort involved.
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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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