Mustard Free Ginger Garlic Scapes
Garlic scapes are one of those farmers' market finds that most people walk right past, and that is genuinely a shame. These curly, bright green shoots have a milder, sweeter flavor than a raw garlic clove, and when they hit a hot skillet with coconut oil, they blister and caramelize into something seriously craveable. Fresh ginger and coconut aminos bring a savory, umami-forward depth, while a splash of apple cider vinegar and a pinch of turmeric round everything out with just enough brightness and warmth. The whole thing comes together in a single pan with barely any prep, making it an ideal weeknight side or a bold addition to a grain bowl. For anyone navigating condiment-heavy sauces and spice blends that often sneak in mustard, this recipe is a breath of fresh air — every ingredient is straightforward and easy to verify. A squeeze of lemon at the end lifts the glaze and makes the flavors pop. It's the kind of simple, vibrant dish that makes you wonder why you ever ignored garlic scapes in the first place.
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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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