Beef Free Ginger Sautéed Spinach
This vibrant sautéed spinach is the kind of side dish that makes you wonder why you ever settled for plain steamed greens. Coconut oil, fresh garlic, and grated ginger hit the pan first, building a fragrant, golden base that perfumes the whole kitchen in under a minute. The baby spinach goes in by the handful, folding down into something tender and brilliantly green while still holding just enough texture to feel satisfying. Coconut aminos and a splash of apple cider vinegar add a savory, slightly tangy depth that keeps every bite interesting, and a squeeze of lemon at the end brightens the whole thing beautifully. Since every ingredient here is plant-based and naturally free of any meat, there is zero guesswork about what went into the pan — just clean, bold flavors from start to finish. It comes together in minutes and pairs effortlessly with rice, noodles, grilled fish, or anything else you have going on the table.
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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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