Chestnut Free Ginger Sautéed Spinach
Bright, punchy, and deeply savory, this sautéed spinach is the kind of side dish that makes you wonder why you ever settled for plain steamed greens. Coconut oil carries the heat beautifully, letting the garlic and fresh ginger bloom into something fragrant and golden before the spinach even hits the pan. A pinch of turmeric adds a warm, earthy undertone and a gorgeous color, while coconut aminos and a splash of apple cider vinegar bring a subtle sweet-salty depth that ties everything together. The technique of adding the spinach in batches keeps it from steaming into a soggy pile — each handful wilts down just right, staying bright green and silky. A final squeeze of lemon lifts the whole dish at the last second, making it taste fresh and lively rather than heavy. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — every ingredient is straightforward, with no hidden blends or specialty products to second-guess. It comes together in minutes and pairs effortlessly with grilled proteins, rice, or really anything that needs a vibrant, flavor-forward green on the plate.
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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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