Brazil Nut Free Ginger Garlic Scapes
Garlic scapes are one of those farmers' market finds that most people walk right past, and that is genuinely a shame. These curly, bright green shoots carry a mellow garlic flavor that softens beautifully in a hot skillet, picking up a little char and a lot of personality along the way. Coconut oil gives the whole thing a subtle richness, while fresh ginger adds a sharp, warming kick that makes the dish feel lively rather than heavy. Coconut aminos and a splash of apple cider vinegar bring a savory-tangy glaze that clings to every piece, with turmeric rounding things out in both color and depth. The optional squeeze of lemon at the end brightens everything up and makes the flavors pop. Every ingredient here is straightforward and naturally free from tree nut concerns, so there is no label-scanning or substitution stress involved. It comes together in one pan and makes a seriously impressive side dish for something that takes almost no effort at all.
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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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