Barley Free Ginger Garlic Scapes
Garlic scapes are one of those farmers' market finds that most people walk right past, and that is a genuine shame. These curly, bright green shoots carry a milder, sweeter version of garlic's punch, and when they hit a hot skillet with coconut oil, they blister and caramelize into something seriously craveable. A quick bloom of fresh ginger adds warmth, while coconut aminos bring a savory, umami-rich depth that coats every piece in a glossy, fragrant glaze — no soy, no grains, nothing unnecessary. A splash of apple cider vinegar and a pinch of turmeric round out the flavor with just enough brightness and earthiness to keep things interesting. The whole dish comes together in under ten minutes, making it an ideal weeknight side or a bold addition to a grain bowl or rice plate. Every ingredient here is naturally free of barley and grain-based additives, so there is no label-squinting required — just clean, vibrant cooking from start to finish.
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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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