Paleo Ginger Garlic Scapes
Garlic scapes are one of those farmers' market finds that most people walk right past, and that is a genuine shame. These curly, bright green shoots carry a mellow garlic flavor that softens beautifully in a hot skillet, picking up a little char and a lot of personality along the way. Coconut oil gives the whole thing a clean, high-heat sear, while coconut aminos stand in for soy sauce with a slightly sweeter, umami-rich depth that makes the dish feel indulgent without any grain or legume in sight. The grated ginger goes in right against the hot pan so it blooms fast and perfumes every bite, and the turmeric adds a warm, earthy undertone plus a gorgeous golden hue. A splash of apple cider vinegar cuts through the richness and keeps the glaze lively rather than heavy. This is the kind of side dish that disappears before anything else on the table, and it comes together in under ten minutes with a single skillet to wash.
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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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