MSG 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 a perfect introduction. They come out blistered and bright green, coated in a savory-sweet glaze that hits every note without a single ingredient you'd need to second-guess. Coconut aminos stand in beautifully for soy sauce here, delivering that deep, umami-rich flavor naturally and without the additives that make conventional condiments a concern for people avoiding flavor enhancers. Fresh ginger gets a quick bloom in the hot oil before everything comes together, adding a lively warmth that makes the whole dish feel vibrant and intentional. A splash of apple cider vinegar and a pinch of turmeric round out the glaze with brightness and a subtle earthiness. The whole thing comes together in under ten minutes, making it an easy weeknight side that tastes like you put in a lot more effort than you did. Finish with a squeeze of lemon juice and you've got something genuinely craveable alongside grilled proteins, rice, or 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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