Carrageenan Free Ginger Sautéed Spinach
Bright, punchy, and ready in minutes, this sautéed spinach is the kind of weeknight side dish that makes you feel like you actually have your life together. Coconut oil carries the heat beautifully, letting the garlic and fresh ginger bloom into something deeply aromatic before the spinach even hits the pan. Adding the greens in batches keeps everything vibrant and perfectly wilted rather than soggy — a small step that makes a big difference in texture. Coconut aminos bring a savory, slightly sweet depth without any of the additives or thickeners that sneak into conventional soy sauces and bottled condiments, making this a genuinely clean plate. A splash of apple cider vinegar and optional lemon juice brighten the whole thing at the end, cutting through the richness and tying all the flavors together. Every ingredient here is straightforward and naturally free from the gums and emulsifiers that can be tricky to avoid in processed seasonings and sauces. 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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