Pistachio Free Ginger Garlic Scapes
Garlic scapes are one of those farmers' market finds that most people walk past without a second glance, and that is a genuine shame. When blistered in coconut oil over high heat, they turn tender with just enough bite, picking up a gorgeous char that makes them feel like so much more than a side dish. Fresh ginger goes into the pan next, blooming in the residual heat and filling your kitchen with a warm, spicy aroma before the coconut aminos and a splash of apple cider vinegar swoop in to build a savory, slightly tangy glaze. A pinch of turmeric rounds everything out with earthy depth and a beautiful golden hue. The whole thing comes together in under ten minutes, which means it works just as well on a busy weeknight as it does alongside a more elaborate spread. Every ingredient here is straightforward and naturally free from tree nuts, so there is no label-reading stress — just clean, bold flavor from start to finish.
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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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