Macadamia Free Ginger Sautéed Spinach
This vibrant skillet side is everything a quick weeknight vegetable dish should be — bold, aromatic, and ready in minutes. Coconut oil carries the heat beautifully, letting the garlic and fresh ginger bloom into something deeply fragrant before the spinach even hits the pan. A pinch of turmeric adds a warm, earthy undertone that ties the whole thing together without overpowering the bright, leafy greens. Coconut aminos bring a subtle savory depth in place of soy sauce, and a splash of apple cider vinegar lifts the whole dish at the end. The technique of adding the spinach in batches keeps it from steaming into a soggy pile — you get tender, glossy leaves that are still vivid and full of flavor. It's naturally free from tree nuts of any kind, so there's no need to scan labels or worry about what's lurking in a sauce or seasoning blend. Serve it straight from the pan alongside grilled protein or over a bowl of rice for a clean, satisfying meal.
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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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