Sesame Free Ginger Garlic Scapes
Garlic scapes are one of those farmers' market finds that most people walk right past, and that is a genuine shame. These curly, bright green shoots pack serious garlicky punch with a milder, almost grassy sweetness that transforms completely once they hit a hot skillet. Coconut oil gets them blistered and tender, while fresh ginger adds a warm, zippy kick that makes the whole dish feel alive. Coconut aminos step in as the savory, umami-rich backbone here — a smart swap that keeps things completely free of sesame and soy without sacrificing any depth. A splash of apple cider vinegar and a pinch of turmeric round everything out into a glossy, fragrant glaze that clings to every piece. If you finish it with a squeeze of lemon, the brightness just sings. Serve it as a bold side dish or pile it over rice for something that feels way more impressive than the effort it actually takes.
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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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