Low Sugar Ginger Sautéed Spinach
Bright, aromatic, and packed with bold flavor, this sautéed spinach is the kind of side dish that makes you wonder why you ever reached for a bottled sauce. Fresh ginger and thinly sliced garlic hit the pan first, blooming in coconut oil until fragrant and golden at the edges — that one minute of cooking does serious heavy lifting. A pinch of turmeric adds warmth and a gorgeous golden hue before the spinach goes in, wilting down into something tender and vibrant. Coconut aminos bring a savory, umami-rich depth without any of the added sugars hiding in conventional soy sauces, and a splash of apple cider vinegar lifts the whole dish with just enough brightness. A squeeze of fresh lemon at the end is optional but highly recommended. The whole thing comes together in one skillet with nothing processed, nothing sweetened, and zero compromise on taste — just clean, punchy greens that work alongside almost anything on the table.
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Learn more →Ingredients
4 servings
- 1 tbsp coconut oil
- 3 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, peeled and finely grated
- 10 oz baby spinach
- 1 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tsp apple cider vinegar
- ¼ tsp fine sea salt, or to taste
- ¼ tsp ground turmeric
- 1 tsp fresh lemon juice (optional)
Instructions
- 1
Heat the coconut oil in a large skillet or wok over medium heat until shimmering and fully melted.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant and the garlic is just beginning to turn golden at the edges, about 1 minute. Watch closely, as the garlic can brown quickly.
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