Celery 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 exactly the kind of recipe that turns skeptics into believers. They cook up tender with a satisfying bite, blistering beautifully in coconut oil before getting tossed in a glossy, savory glaze built from coconut aminos, fresh ginger, and a touch of turmeric. The result is bold, aromatic, and just a little tangy — the kind of side dish that disappears fast. Because every ingredient here is straightforward and plant-based, there's no need to scan labels for hidden additives or worry about cross-contact with anything unwanted. The grated ginger blooms in the hot pan for about thirty seconds before everything comes together, which is a small step that makes a big difference in depth of flavor. A squeeze of lemon at the end brightens the whole thing and ties the glaze together perfectly. Serve it alongside grilled proteins, spoon it over rice, or honestly just eat it straight from the pan — no judgment.
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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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