Artificial Flavors Free Ginger Sautéed Spinach
Every ingredient in this skillet side is exactly what it says it is — no synthetic flavor packets, no mystery seasonings, just fresh ginger, real garlic, and a handful of pantry staples you can actually pronounce. Coconut aminos step in where soy sauce might otherwise bring unwanted additives, delivering that savory depth without anything artificial lurking in the bottle. The technique is fast and intentional: aromatics go in first, blooming in coconut oil until golden and fragrant, then the spinach follows in batches so it wilts evenly rather than steaming into a soggy pile. A pinch of turmeric adds warmth and a gorgeous golden hue, while a splash of apple cider vinegar brightens the whole dish right at the end. If you have a lemon on hand, that final squeeze takes it from great to genuinely craveable. It comes together in minutes and works beautifully as a weeknight side alongside grilled protein or spooned over a bowl of rice.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!