Lupin 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 put it on everything. Coconut oil carries the heat beautifully, letting the sliced garlic and freshly grated ginger bloom into something deeply fragrant before the greens even hit the pan. A pinch of turmeric adds an earthy golden hue, while coconut aminos and a splash of apple cider vinegar bring a savory, lightly tangy finish that keeps the whole thing bright. The spinach wilts down in just a few minutes, collapsing into a silky, vibrant pile that still holds its color and a little body. For anyone navigating lupin avoidance, this recipe is naturally in the clear — every ingredient is straightforward, with no flour blends or legume-based additives hiding in the mix. A squeeze of fresh lemon at the end is optional but genuinely worth it, lifting all those warm flavors right before serving.
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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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