Seed Oil 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 pan in coconut oil — a clean, stable fat that handles high heat without the baggage of refined vegetable or seed oils — and blister into something tender yet satisfyingly snappy. Fresh ginger goes in next, blooming in that same skillet until the kitchen smells absolutely incredible. Coconut aminos and a splash of apple cider vinegar bring a savory, lightly tangy glaze that clings to every piece, while turmeric adds a warm, golden hue and a subtle earthiness. A final squeeze of lemon brightens the whole dish right before it hits the plate. This is the kind of simple, bold side that makes you rethink what a vegetable dish can be — no industrial oils, no complicated technique, just real ingredients doing exactly what they should.
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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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