Citric Acid Free Ginger Garlic Scapes
Garlic scapes are one of those farmers' market finds that most people walk right past, and that's a shame — they're tender, mildly garlicky, and absolutely stunning when blistered in a hot pan. Here they get tossed with fresh ginger, coconut aminos, and a whisper of turmeric for a savory, golden-glazed side dish that feels anything but ordinary. Coconut aminos stand in beautifully for soy sauce and bring a gentle sweetness without any of the additives that can sneak citric acid into your plate. A small splash of apple cider vinegar adds just enough brightness to balance the richness of the coconut oil, and the optional squeeze of fresh lemon juice at the end keeps everything clean and ingredient-transparent. The whole thing comes together in a single skillet with minimal fuss, making it an easy weeknight win or an impressive addition to a dinner spread. If you've been struggling to find bold, flavorful sides that don't rely on processed sauces or preservative-heavy condiments, this one is going to earn a permanent spot in your rotation.
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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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