Carrageenan 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 with a tender-crisp bite, coated in a savory-sweet glaze that's genuinely hard to stop eating. Coconut aminos stand in for soy sauce here, delivering that deep umami hit without any of the additives or thickeners that sneak into so many bottled condiments — a real win for anyone keeping a close eye on ingredient labels. The fresh ginger gets a quick bloom in the hot oil before everything comes together, which gives the whole dish a warm, aromatic backbone that pairs beautifully with the mild garlicky sweetness of the scapes. A splash of apple cider vinegar and a pinch of turmeric round out the glaze with just enough brightness and earthiness to make this feel like something special. A squeeze of lemon at the end lifts everything and keeps the flavors lively. Serve it as a bold side dish or pile it over rice for a simple, satisfying meal.
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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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