Hazelnut Free Ginger Garlic Scapes
Garlic scapes are one of those farmers' market finds that most people walk past without a second glance, and that is a genuine shame. When blistered in coconut oil over high heat, they turn tender with just enough bite, picking up a gorgeous char that makes them feel far more exciting than your average vegetable side. Fresh ginger goes into the pan next, blooming in the residual heat and filling your kitchen with that warm, sharp fragrance before everything gets tossed together. Coconut aminos and a splash of apple cider vinegar reduce down into a light, savory glaze that clings to every piece, with turmeric adding a subtle earthiness and a beautiful golden hue. A squeeze of lemon at the end brightens the whole dish and keeps it feeling fresh. Every ingredient here is straightforward and naturally free from tree nut concerns, so there is no label-reading stress — just a bold, vibrant side dish that comes together in one skillet with almost no effort.
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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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