Almond Free Ginger Sautéed Spinach
This vibrant sautéed spinach is the kind of weeknight side dish that looks and tastes far more impressive than the effort involved. Coconut oil, fresh garlic, and grated ginger hit the pan first, building a fragrant, golden base that perfumes the whole kitchen within minutes. Handfuls of baby spinach get folded in until just wilted and brilliantly green, then finished with coconut aminos, apple cider vinegar, and a whisper of turmeric for a savory, slightly tangy depth that keeps every bite interesting. A squeeze of fresh lemon juice at the end lifts everything and makes the flavors pop. The ingredient list is refreshingly clean — no nuts, no nut-derived oils, and nothing that would raise a red flag for anyone avoiding tree nuts. It pairs beautifully with grilled proteins, rice bowls, or noodles, but honestly it's good enough to eat straight from the pan.
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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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