Cinnamon Free Ginger Sautéed Spinach
Warm, fragrant, and ready in minutes, this sautéed spinach is the kind of side dish that makes a simple weeknight dinner feel genuinely special. Coconut oil carries golden garlic and freshly grated ginger through the pan, building an aromatic base that smells incredible before the spinach even hits the heat. Turmeric adds a subtle earthiness and a gorgeous golden hue, while coconut aminos and a splash of apple cider vinegar bring a savory, slightly tangy depth that ties everything together. The technique of adding the spinach in batches keeps it from steaming into a soggy pile — you get bright, just-wilted leaves that still have body and color. A squeeze of fresh lemon juice at the end lifts the whole dish and keeps the flavors lively. For anyone navigating a sensitivity to warming spices like cinnamon, this recipe delivers bold, complex flavor through ginger, garlic, and turmeric without a single problematic ingredient in sight. It pairs beautifully with grilled proteins, rice, or really anything that could use a vibrant, flavor-packed green on the side.
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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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