Artificial Food Coloring Free Ginger Sautéed Spinach
Every ingredient in this quick skillet side is exactly what it says it is — no synthetic dyes, no mystery additives, just real whole foods doing all the heavy lifting. Coconut oil, fresh garlic, and grated ginger hit the pan first, filling your kitchen with an aroma that makes it genuinely hard to wait. A pinch of ground turmeric adds that warm golden hue naturally, so the color you see comes straight from the earth rather than a lab. Baby spinach goes in by the handful, wilting down into something silky and bright green in just a couple of minutes. Coconut aminos and a splash of apple cider vinegar round out the flavor with a savory, slightly tangy finish that feels way more complex than the short ingredient list suggests. It's the kind of side dish that pairs with almost anything and comes together faster than you'd expect — no label-reading required.
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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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