Cashew 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 takes to make. Coconut oil carries the heat beautifully, and the combination of fresh garlic and grated ginger blooms into something deeply aromatic in just about a minute. The turmeric adds a warm, golden hue while coconut aminos bring a subtle savory depth without any soy or hidden additives to worry about. A splash of apple cider vinegar brightens everything up, and an optional squeeze of lemon at the end makes the whole pan sing. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution gymnastics required. It comes together in one skillet, pairs with just about anything, and honestly makes eating your greens feel like a genuine treat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!