MSG Free Ginger Sautéed Spinach
Tender wilted spinach with golden garlic, warm ginger, and a hit of turmeric — this simple skillet side punches well above its weight. Coconut aminos stand in for soy sauce here, bringing that savory, slightly sweet depth without any added glutamates, making it a smart swap for anyone avoiding flavor enhancers found in conventional condiments. A splash of apple cider vinegar and optional lemon juice brighten everything up at the finish, keeping the flavors clean and lively. The whole thing comes together in minutes: aromatics go in first, spinach follows in batches so it wilts evenly rather than steaming into a soggy pile, and the sauce gets tossed in right at the end. Coconut oil ties it all together with a subtle richness that plays beautifully against the bite of fresh ginger. It's the kind of vegetable dish that actually disappears fast — serve it alongside grilled protein or spoon it over rice for a satisfying, fuss-free 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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