BHA & BHT Free 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 bright green, coated in a glossy glaze built from coconut aminos, fresh ginger, and a touch of turmeric — bold, savory, and just a little tangy. Coconut aminos step in beautifully where soy sauce would normally go, and since every ingredient here is whole and minimally processed, you can feel confident there are no synthetic preservatives hiding in the mix. That matters more than people realize, since BHA and BHT show up in a surprising number of bottled sauces and cooking oils. Coconut oil keeps things clean on that front while giving the scapes a lovely, high-heat sear. A final squeeze of lemon juice lifts everything and keeps the flavors lively. This is the kind of side dish that disappears fast, so you may want to double the batch.
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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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