Gelatin Free Ginger Sautéed Spinach
Fragrant, vibrant, and ready in minutes, this sautéed spinach is the kind of side dish that makes a simple weeknight dinner feel genuinely special. Coconut oil carries the heat beautifully, letting the sliced garlic and freshly grated ginger bloom into something deeply aromatic before the spinach even hits the pan. Folding the baby spinach in gradually keeps every leaf bright green and perfectly wilted rather than soggy — a small technique that makes a big difference on the plate. Coconut aminos bring a savory, slightly sweet depth in place of soy sauce, and a splash of apple cider vinegar lifts the whole dish with just enough brightness. Ground turmeric adds a warm golden hue and earthy undertone that ties all the flavors together. Every single ingredient here is a whole, recognizable food — no thickeners, no hidden additives, nothing that would raise a flag for anyone avoiding animal-derived setting agents. A squeeze of fresh lemon juice at the end is optional but highly recommended if you want that last pop of freshness.
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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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