Mushroom Free Ginger Sautéed Spinach
Bright, bold, and packed with flavor, this sautéed spinach is the kind of side dish that makes you rethink how exciting greens can be. Coconut oil carries the heat beautifully, letting the thinly sliced garlic and freshly grated ginger bloom into something deeply aromatic before the spinach even hits the pan. A pinch of turmeric adds a warm, golden hue and earthy depth that ties everything together. Coconut aminos and a splash of apple cider vinegar bring a savory-tangy finish that feels surprisingly complex for such a short ingredient list. The technique of adding the spinach in batches keeps it from steaming into a soggy pile — you get tender, bright green leaves with real presence on the plate. A squeeze of fresh lemon at the end lifts the whole dish and makes it feel light and vibrant. It's completely free of fungi in any form, so there's no need to scan labels or swap anything out — just cook and enjoy.
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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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