Honey Free Ginger Sautéed Spinach
This vibrant skillet side is everything you want in a quick vegetable dish — deeply savory, warmly spiced, and bright enough to wake up any plate. Coconut aminos bring that umami depth you'd expect from soy sauce, while fresh ginger and garlic build a fragrant base that makes the whole kitchen smell incredible. A pinch of turmeric adds a golden hue and earthy warmth without overpowering the greens. The apple cider vinegar and optional squeeze of lemon keep things lively and balanced, cutting through the richness of the coconut oil beautifully. Many store-bought sautéed or seasoned greens sneak in sweeteners, but every ingredient here is straightforwardly savory — no hidden sweeteners to worry about. The technique of adding spinach in batches means each handful wilts evenly and stays bright green rather than turning into a soggy pile. It comes together in just a few minutes and pairs effortlessly with grilled proteins, rice, or noodles.
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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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