Rice Free Ginger Garlic Scapes
Garlic scapes are one of those farmers' market finds that deserve way more attention than they get, and this recipe is a perfect introduction. They're the curly green tops of garlic plants, and when seared in coconut oil over high heat, they blister and caramelize into something deeply savory and a little smoky. Fresh ginger goes into the pan next, blooming in the residual heat and filling your kitchen with an aroma that's genuinely hard to resist. Coconut aminos and a splash of apple cider vinegar bring a salty, tangy glaze that clings to every piece, while turmeric adds a warm, earthy undertone and a gorgeous golden hue. A squeeze of lemon at the end brightens the whole dish and keeps it feeling fresh rather than heavy. This is a naturally grain-free side that works beautifully alongside proteins or roasted vegetables without needing a starchy base to feel complete. It comes together in under ten minutes and tastes like something you'd order at a restaurant.
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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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