Honey 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 come out blistered and tender with just a little bite left, coated in a savory glaze that's bold without being heavy. Coconut aminos bring a deep, umami-rich savoriness in place of soy sauce, and a splash of apple cider vinegar keeps things bright and balanced — no sweeteners needed at any point in the process. The grated 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 subtle earthiness of the scapes. A pinch of turmeric adds a gentle golden hue and a hint of depth that makes this feel more complex than the short cook time would suggest. It's the kind of side dish that disappears fast, and it works alongside grilled proteins, grain bowls, or honestly just eaten straight from the pan.
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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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