AIP Friendly Ginger Sautéed Spinach
Eating this way doesn't mean settling for bland or boring, and this vibrant sautéed spinach is proof. Coconut oil, fresh garlic, and finely grated ginger hit the pan first, building a fragrant, golden base that makes the whole kitchen smell incredible. Turmeric goes in next, coating the aromatics before a generous pile of baby spinach gets folded in handful by handful until it's just wilted and brilliantly green. Coconut aminos stand in for soy sauce here — delivering that savory, slightly sweet depth without any of the grains or legumes that are off the table on the autoimmune protocol. A splash of apple cider vinegar brightens everything up, and a squeeze of fresh lemon juice at the end is a simple optional touch that really makes the flavors pop. The whole thing comes together in under ten minutes and serves four, making it an easy weeknight side that never feels like a compromise.
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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
- 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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