Celery Free Ginger Sautéed Spinach
Bright, bold, and ready in minutes, this sautéed spinach is the kind of weeknight side dish that punches way above its weight. Coconut oil gets shimmering hot before garlic and fresh ginger hit the pan, filling your kitchen with an aroma that makes it genuinely hard to wait. A pinch of turmeric adds warmth and a gorgeous golden hue, while coconut aminos and a splash of apple cider vinegar bring a savory, slightly tangy depth that makes the whole thing feel restaurant-worthy. The spinach goes in by the handful, wilting down into a silky, vibrant pile that soaks up every bit of that fragrant base. A final squeeze of lemon lifts everything and keeps it tasting fresh. Every single ingredient here is naturally free of celery and celery derivatives — no hidden stocks, no mirepoix blends, no surprises — so you can cook with total confidence. It's clean, it's fast, and it goes with just about everything on the table.
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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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