Caffeine Free Ginger Sautéed Spinach
Bright, bold, and packed with flavor, this sautéed spinach is the kind of side dish that makes a simple weeknight dinner feel intentional. Coconut oil carries the heat while garlic and fresh ginger bloom in the pan, creating an aromatic base that makes the whole kitchen smell incredible. A pinch of turmeric adds a warm, earthy depth and a gorgeous golden hue before the baby spinach goes in, wilting down into something tender and vibrant. Coconut aminos bring a savory, umami-like richness without any soy, and a splash of apple cider vinegar lifts everything with just the right amount of brightness. The optional squeeze of lemon at the end is a small touch that makes a noticeable difference. Every ingredient here is naturally free of stimulants, so there's no need to scan labels or second-guess anything — just clean, feel-good cooking from start to finish. It comes together in minutes and pairs beautifully with grains, proteins, or honestly anything that needs a punchy green alongside it.
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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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