AIP Friendly Garlic & Apple Cider Vinegar Sautéed Spinach
Wilted greens have never looked this good. A generous pour of olive oil and four cloves of thinly sliced garlic build a fragrant, golden base in minutes, and then a full ten ounces of baby spinach tumbles in handful by handful until it collapses into something silky and deeply savory. A splash of apple cider vinegar and a whisper of honey go in at the end, giving the whole dish a bright, lightly tangy finish that keeps it from feeling heavy. The autoimmune protocol can make weeknight cooking feel restrictive, but this side proves that clean, compliant ingredients are more than capable of delivering real flavor. Every component here — the oil, the garlic, the vinegar, the honey, the salt — is straightforward and protocol-friendly, so there's no label-reading stress involved. It comes together in under ten minutes and serves four, making it an easy addition to any AIP dinner spread.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 10 oz baby spinach
- 1 tbsp apple cider vinegar
- ½ tsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/8 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp fine sea salt, plus more to taste
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering.
- 2
Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely, as the slices can brown quickly.
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