Walnut 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 genuinely a shame. When blistered in coconut oil over high heat, they turn tender with just enough bite left, picking up a gorgeous char that makes them feel far more exciting than a typical vegetable side. Fresh ginger goes into the pan next, blooming in the residual heat until it's deeply fragrant, then everything gets tossed with coconut aminos, apple cider vinegar, and a pinch of turmeric for a glossy, savory-tangy glaze that clings to every piece. The whole thing comes together in well under ten minutes, which means it works just as well on a busy weeknight as it does alongside a more elaborate spread. Because every ingredient here is straightforward and whole-food-based, there's no need to scan labels for hidden nut-based oils or additives — what you see is exactly what you get. A squeeze of lemon at the end brightens the dish and ties all those bold flavors together beautifully.
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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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