Capsaicin Free Ginger Sautéed Spinach
Vibrant, fast, and deeply savory, this sautéed spinach is the kind of side dish that makes a simple weeknight dinner feel intentional. Grated fresh ginger and thinly sliced garlic hit the hot coconut oil first, building a fragrant, golden base that carries through every bite. Turmeric adds a warm, earthy depth and a gorgeous golden hue without any heat — which is exactly what makes this dish such a reliable choice when spicy ingredients are off the table. Coconut aminos bring a subtle umami richness, while a splash of apple cider vinegar lifts the whole thing with just enough brightness. The spinach wilts down in minutes, staying vivid and tender rather than soggy or overdone. A squeeze of fresh lemon juice at the end is optional but highly recommended — it makes all those flavors pop. Serve it straight from the pan alongside grilled proteins, rice, or anything that could use a bold, nourishing green on the side.
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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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