Chicken Free Ginger Sautéed Spinach
This vibrant sautéed spinach is the kind of side dish that makes you wonder why you ever settled for plain steamed greens. Coconut oil, fresh garlic, and grated ginger hit the pan first, building a fragrant, golden base that perfumes the whole kitchen in under a minute. Handfuls of baby spinach go in next, wilting down into something silky and deeply savory, finished with coconut aminos and a splash of apple cider vinegar for a bright, umami-rich kick. A pinch of turmeric adds a warm, earthy undertone and a gorgeous golden hue that makes the dish look as good as it tastes. Everything here is completely plant-based and naturally free from any poultry, so there's no label-checking or substitution gymnastics required — just clean, whole ingredients doing all the work. A squeeze of fresh lemon at the end lifts the whole thing and keeps it tasting lively. Serve it straight from the pan alongside rice, noodles, or your favorite protein for a weeknight side that punches well above its weight.
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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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