Pecan Free Ginger Garlic Scapes
Garlic scapes are one of those farmers' market finds that deserve way more attention than they get, and this preparation does them serious justice. They hit the hot skillet until blistered and bright green, then get tossed with fresh ginger, coconut aminos, a splash of apple cider vinegar, and a pinch of turmeric for a glaze that's savory, a little tangy, and deeply aromatic. The whole thing comes together in under ten minutes, making it an ideal weeknight side that still feels a little special. Coconut aminos keep the flavor bold without any soy, and every ingredient in the pan is straightforward and easy to source. There's no need to stress about hidden nut ingredients or cross-contact — this dish is built entirely from whole, clean components. A final squeeze of lemon lifts everything and makes the flavors pop right before serving. Whether you're pairing it with grilled protein or piling it over rice, this is the kind of simple vegetable dish that earns a permanent spot in your rotation.
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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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