Black Pepper 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 a perfect introduction. They come out blistered and bright green with a tender-crisp bite, coated in a savory-sweet glaze that hits every note. Fresh ginger adds a lively warmth that carries the dish beautifully, proving you don't need a single peppercorn to build bold, complex flavor. Coconut aminos bring a deep, umami-rich savoriness while keeping things completely plant-based and free from the usual soy sauce concerns. A splash of apple cider vinegar lifts everything, and the optional squeeze of lemon at the end makes the whole dish pop. The whole thing comes together in one pan with minimal prep, making it an easy weeknight side or a standout addition to a larger spread.
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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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