Breastfeeding Friendly Ginger Sautéed Spinach
Tender wilted spinach with golden garlic, warming ginger, and a hint of turmeric — this quick skillet side is exactly the kind of nourishing, feel-good cooking that fits seamlessly into a busy postpartum routine. Ginger and turmeric are both celebrated for their anti-inflammatory properties, making this dish a smart and delicious choice when your body is working hard. Coconut aminos add a subtle savory depth without any soy, and a splash of apple cider vinegar brightens everything up at the end. The whole thing comes together in one pan with just a handful of whole, clean ingredients — no processed shortcuts, no hidden additives to second-guess. Baby spinach is loaded with iron and folate, two nutrients that matter a lot when you're feeding a little one. A squeeze of fresh lemon juice at the finish lifts all those earthy, aromatic flavors and makes the dish taste genuinely vibrant. Serve it alongside eggs, grains, or whatever protein you have on hand for an easy, restorative meal any time of day.
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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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