Eggless Ginger Garlic Scapes
Garlic scapes are one of those farmers' market finds that most people walk past without a second glance, and that is genuinely a shame. When blistered in coconut oil over high heat, they turn tender with just enough chew, picking up a gorgeous char that makes them feel more like a restaurant side than a weeknight vegetable. Fresh ginger goes into the pan next, blooming in the residual heat and filling the kitchen with a warm, spicy fragrance that pairs beautifully with the mild, garlicky scapes. Coconut aminos and a splash of apple cider vinegar reduce down into a glossy, savory glaze that clings to every piece, while turmeric adds a subtle earthiness and a golden hue. A squeeze of lemon at the end brightens the whole dish and keeps the flavors lively. Every single ingredient here is naturally free of eggs, so there is no label-reading required and no substitutions to stress over — just a clean, bold side dish that comes together in minutes.
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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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