Citric Acid Free Ginger Sautéed Spinach
Tender wilted spinach with golden garlic and fresh ginger is one of those side dishes that looks impressive but comes together in just a few minutes on the stovetop. The coconut oil gives everything a subtle richness, while the grated ginger and turmeric layer in warmth and a gorgeous golden hue that makes the bright green spinach really pop. Coconut aminos stand in for soy sauce here, bringing a gentle savory depth without any of the additives or preservatives that can sneak citric acid into your meals. A small splash of apple cider vinegar adds just enough brightness to balance the dish, and the optional squeeze of fresh lemon at the end lets you control exactly how much acidity you want — or skip it entirely if you're keeping things strictly citric-acid-free. This is the kind of recipe that proves eating with restrictions doesn't mean eating boringly, because every bite is fragrant, silky, and genuinely satisfying. Serve it alongside grilled protein or spoon it over rice for a complete, nourishing 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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