Macadamia Free Ginger Garlic Scapes
Garlic scapes are one of those farmers' market finds that deserve way more attention than they get, and this gingery, glossy preparation is exactly the kind of dish that turns skeptics into believers. They're cooked in coconut oil over high heat until they blister and brighten, then tossed with fresh ginger, coconut aminos, apple cider vinegar, and a whisper of turmeric for a sauce that clings to every piece. The result is tender-crisp, deeply savory, 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 nut-based oils or additives that can sneak into store-bought sauces. A finishing squeeze of lemon juice lifts the whole thing and keeps it feeling fresh. This works beautifully alongside grilled proteins, spooned over rice, or honestly eaten straight from the pan while no one's looking.
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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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