Emulsifier Free Ginger Sautéed Spinach
Warm, fragrant, and ready in minutes, this sautéed spinach is the kind of side dish that quietly steals the show. Coconut oil carries the heat beautifully, letting the garlic and fresh ginger bloom into something deeply aromatic before the spinach ever hits the pan. Turmeric adds a golden hue and earthy depth, while coconut aminos bring a gentle savory note without any of the additives or stabilizers that sneak into conventional soy sauces. A splash of apple cider vinegar brightens everything up, and a squeeze of lemon at the end keeps it tasting fresh and lively. Every single ingredient here is clean and straightforward — no emulsifiers, no lecithins, no mystery additives that tend to hide in bottled sauces and cooking sprays. The technique of adding the spinach in batches means each handful wilts evenly and stays vibrant green rather than turning soggy. It's an effortless, flavor-packed dish that works alongside grilled proteins, over rice, or honestly just on its own straight from the pan.
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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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