High Fructose Corn Syrup Free Ginger Sautéed Spinach
Tender, garlicky, and alive with warm spice, this sautéed spinach is the kind of side dish that makes you want to eat your greens every single night. Coconut aminos stand in for soy sauce here, bringing that savory, umami depth without any of the sweeteners or additives that sneak into conventional bottles — a smart swap that keeps the whole dish completely clean. Fresh ginger and turmeric give it a gentle heat and golden warmth, while a splash of apple cider vinegar brightens everything up at the end. The technique is simple: build your aromatics fast in hot coconut oil, then fold the spinach in batches so it wilts evenly and stays a vivid, gorgeous green. A squeeze of lemon at the finish is optional but highly recommended — it ties all the flavors together beautifully. This comes together in minutes and pairs with just about anything, making it one of those reliable weeknight recipes you'll keep coming back to.
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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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