Pork 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. These curly, bright green shoots carry a milder, sweeter garlic flavor than the bulb itself, and when blistered in hot coconut oil they develop a gorgeous char that makes them seriously hard to resist. Fresh ginger and coconut aminos bring a savory, slightly sweet depth to the pan, while a splash of apple cider vinegar and a pinch of turmeric round everything out into a glaze that clings to every piece. The whole thing comes together in under ten minutes, making it an ideal weeknight side or a bold addition to a grain bowl. Because every ingredient here is naturally free of pork and pork-derived products, there is no label-reading stress — just clean, punchy flavor from start to finish. A squeeze of lemon at the end lifts the whole dish and keeps it tasting fresh and vibrant.
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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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