Anti Inflammatory Ginger Sautéed Spinach
This vibrant skillet side is proof that eating for your health doesn't have to feel like a compromise. Baby spinach wilts down into something silky and deeply savory, layered with the warmth of fresh ginger, golden garlic, and a whisper of turmeric — one of the most celebrated roots in the anti-inflammatory pantry. Coconut aminos bring a subtle umami depth without soy, while apple cider vinegar and a squeeze of lemon brighten everything up at the finish. The whole thing comes together in one pan with just a handful of whole, clean ingredients that work hard on flavor and on your body. It's the kind of dish that makes weeknight cooking feel intentional rather than effortful. Serve it alongside grilled fish or a grain bowl, or honestly just eat it straight from the pan — no judgment here.
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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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