Fish Free Ginger Sautéed Spinach
Bright, punchy, and deeply savory, this sautéed spinach is the kind of side dish that makes you wonder why you ever settled for plain steamed greens. Coconut oil carries the heat beautifully, letting the sliced garlic and freshly grated ginger bloom into something fragrant and golden before the spinach even hits the pan. A pinch of turmeric adds a warm, earthy undertone and a gorgeous color that makes the whole skillet look almost too good to eat. Coconut aminos and a splash of apple cider vinegar bring a subtle umami depth and brightness that round everything out without any fish-derived sauces or condiments — a common hidden ingredient in Asian-inspired dishes that you simply don't have to think about here. The technique of adding the spinach in batches keeps it from steaming into a soggy pile, so you get that perfectly wilted, bright green result every time. A final squeeze of lemon lifts the whole dish at the end, making it feel fresh and lively on the plate. It comes together in minutes and pairs effortlessly with rice, grilled chicken, or anything else you have going.
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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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