Citrus Free Ginger Sautéed Spinach
This vibrant sautéed spinach is the kind of weeknight side dish that looks and tastes far more impressive than the effort it requires. Fragrant garlic and freshly grated ginger hit the hot coconut oil first, building a deeply aromatic base that makes the whole kitchen smell incredible. The spinach is added in batches and folded in with tongs until it collapses into a silky, bright green pile — a technique that keeps every leaf perfectly cooked rather than waterlogged. Coconut aminos bring a gentle savory depth, and a splash of apple cider vinegar lifts the whole thing without relying on any citrus juice as a core flavor. The optional lemon squeeze at the end is just that — optional — so you can easily leave it out and still have a fully rounded, satisfying dish. Ground turmeric adds a warm golden hue and subtle earthiness that ties all the bold aromatics together beautifully. It comes together in minutes and pairs effortlessly with grilled proteins, rice, or anything else on your plate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
Can be omittedlemon juice
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!