Brazil Nut Free Ginger Sautéed Spinach
This vibrant sautéed spinach is the kind of weeknight side dish that looks and tastes far more impressive than the effort it requires. Coconut oil carries the heat beautifully, and the combination of fresh garlic, grated ginger, and ground turmeric creates an aromatic base that fills the kitchen with the most incredible smell. The spinach wilts down into something silky and bright green, soaking up every bit of that golden, fragrant oil. Coconut aminos and a splash of apple cider vinegar add a savory, lightly tangy finish that keeps the whole dish feeling fresh and lively rather than heavy. A final squeeze of lemon juice lifts everything at the end and makes the flavors pop. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-reading stress or cross-contamination worry — just clean, wholesome produce and pantry staples. It pairs effortlessly with grilled proteins, rice, or noodles, and honestly holds its own as a light meal all on its own.
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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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