Fructose Free Ginger Sautéed Spinach
Tender, fragrant, and vibrant green, this sautéed spinach is the kind of simple side dish that punches well above its weight. Coconut oil, fresh garlic, and grated ginger hit the pan first, building a warm, aromatic base that makes the whole kitchen smell incredible. The spinach goes in by the handful, wilting down quickly into something silky and bright while holding onto every bit of that gingery flavor. Coconut aminos keep the savory depth going without any of the hidden sugars or additives that make conventional soy sauce a problem for people managing fructose intake, and a splash of apple cider vinegar adds just enough brightness to balance everything out. Ground turmeric brings a subtle earthiness and a gorgeous golden hue to the finished dish. It comes together in minutes and works beautifully alongside grilled proteins, rice, or anything that needs a quick, nourishing green on the 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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