AIP Friendly Coconut Cream Sautéed Spinach
This silky, vibrant side dish proves that eating to support your immune system doesn't have to mean bland or boring. A splash of full-fat coconut milk transforms a simple pan of wilted spinach into something genuinely luxurious — creamy, fragrant, and deeply satisfying. The combination of fresh ginger, turmeric, and golden-edged garlic builds layers of warm, aromatic flavor without leaning on any of the nightshades, grains, or dairy that can make this style of cooking tricky to navigate. Everything comes together in one skillet in well under 20 minutes, making it an easy weeknight win whether you're serving it alongside a protein or eating it straight from the pan. A final squeeze of lemon juice brightens the whole dish and keeps the richness of the coconut milk in check. Finish with a scatter of fresh parsley if you have it on hand — it adds a pop of color and a clean herbal note that pulls everything together. This one serves four and disappears fast.
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Learn more →Ingredients
4 servings
- 1 tbsp coconut oil
- 3 cloves garlic, thinly sliced
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- 10 oz baby spinach
- ⅓ cup full-fat coconut milk
- 1 tbsp fresh lemon juice
- ½ tsp salt, or to taste
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the coconut oil in a large skillet over medium heat until shimmering.
- 2
Add the garlic and cook, stirring frequently, until softened and just beginning to turn golden at the edges, about 2 minutes. Watch closely, as garlic can brown quickly.
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