Gluten Free Ginger Sautéed Spinach
Wilted greens have never looked this good. Baby spinach gets tossed in a hot skillet with fragrant garlic and freshly grated ginger, picking up warmth from ground turmeric and a savory depth from coconut aminos that makes every forkful genuinely exciting. The whole thing comes together in one pan with ingredients that are naturally free of gluten — no swaps, no substitutions, no second-guessing labels on a bottle of soy sauce. Coconut aminos does all the work that traditional soy sauce would, delivering that umami punch without any wheat in the mix. A splash of apple cider vinegar and an optional squeeze of lemon at the end brighten everything up and keep the spinach tasting vivid and fresh. It's the kind of side dish that pairs with almost anything and takes almost no time, which makes it an easy weeknight staple worth keeping in regular rotation.
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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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