Dairy Free Ginger Sautéed Spinach
This vibrant side dish is proof that a handful of simple, clean ingredients can deliver serious flavor. Coconut oil carries the heat beautifully, letting the garlic and fresh ginger bloom into something fragrant and golden before the spinach ever hits the pan. The turmeric adds a warm, earthy depth and a gorgeous color, while coconut aminos bring a savory, slightly sweet note that does everything soy sauce would — without any dairy or gluten concerns. A splash of apple cider vinegar brightens the whole thing up, and an optional squeeze of lemon at the end makes it pop. The technique of adding the spinach in batches keeps it from steaming into a soggy pile, so you get that perfect wilted-but-still-bright result every time. It comes together in minutes and pairs well with just about anything, making it one of those weeknight sides you'll keep coming back to.
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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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