Barley Free Ginger Sautéed Spinach
Tender, garlicky, and alive with warm spice, this sautéed spinach is the kind of side dish that makes you want to put it on everything. Coconut oil carries the aromatics beautifully, letting the sliced garlic and freshly grated ginger bloom until fragrant before the greens even hit the pan. A pinch of turmeric adds a golden hue and earthy depth, while coconut aminos bring a savory, umami-rich finish without any grain-based sauces that can sneak in unwanted ingredients. That swap is the quiet hero here — coconut aminos deliver all the salty complexity of traditional soy sauce while keeping the dish completely free of wheat, barley, and related grains. The whole thing comes together in minutes: spinach wilts down in bright, glossy handfuls, soaking up every bit of that gingery, tangy pan sauce. A final squeeze of lemon lifts it all and makes the flavors pop. Serve it straight from the skillet alongside grilled proteins, over rice, or honestly just on its own — it's that good.
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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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