Gut Friendly Ginger Sautéed Spinach
Tender wilted spinach with golden garlic, warm ginger, and a hit of turmeric — this is the kind of simple side dish that punches way above its weight. Every ingredient here has a reason to be in the pan, from the coconut oil that keeps things dairy-free and easy on digestion, to the apple cider vinegar and coconut aminos that add a bright, savory depth without any of the additives lurking in conventional soy sauce. Fresh ginger and turmeric are the real stars, bringing anti-inflammatory warmth that makes this feel genuinely nourishing rather than just another vegetable dish. The technique matters too — adding the spinach in batches keeps it vibrant and perfectly wilted rather than waterlogged, so you get that beautiful bright green color and a satisfying texture in every bite. A finishing squeeze of lemon lifts the whole thing and ties all those bold aromatics together. It comes together in minutes, making it an easy weeknight win whether you're serving it alongside grilled protein or piling it over a bowl of rice.
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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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