BHA & BHT Free Ginger Sautéed Spinach
Bright, fragrant, and ready in minutes, this sautéed spinach is the kind of side dish that makes a simple weeknight dinner feel intentional. Coconut oil carries the heat beautifully while garlic and fresh ginger bloom in the pan, filling your kitchen with an aroma that's hard to resist. A pinch of turmeric adds a warm golden hue and earthy depth, while coconut aminos and apple cider vinegar bring a savory, slightly tangy finish that ties everything together without any processed additives. For anyone navigating preservative sensitivities, packaged sauces and seasoning blends are often the sneaky culprits — here, every single ingredient is whole, clean, and straightforward. The technique of adding spinach in batches keeps it from steaming into a soggy pile, so you get leaves that are just wilted, still vibrant green, and full of flavor. A squeeze of fresh lemon at the end lifts the whole dish and makes it feel bright rather than heavy. Serve it alongside grilled protein, spoon it over rice, or eat it straight from the pan — no judgment.
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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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