Lactose Free Ginger Sautéed Spinach
This vibrant sautéed spinach is everything a great side dish should be — fast, deeply flavorful, and built entirely from whole, plant-based ingredients. Coconut oil carries the heat beautifully, letting the garlic and fresh ginger bloom into something fragrant and almost addictive before the spinach even hits the pan. A pinch of turmeric adds a warm, earthy undertone and a gorgeous golden hue to the wilted greens. Coconut aminos bring a savory, slightly sweet depth that you might expect from soy sauce, while a splash of apple cider vinegar lifts the whole dish with just enough brightness. The optional squeeze of lemon at the end takes it over the top. Because every ingredient here is naturally free of dairy, there's zero substitution stress — no swapping out butter or checking labels for hidden milk solids. Serve it straight from the pan while the spinach is still bright green and glossy for the best possible result.
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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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