Mustard Free Ginger Sautéed Spinach
Fragrant, vibrant, and ready in minutes, this sautéed spinach is the kind of side dish that makes a simple weeknight dinner feel genuinely special. Coconut oil carries the garlic and fresh ginger until they're golden and aromatic, then a quick bloom of turmeric adds warm color and depth before the spinach even hits the pan. Coconut aminos bring a savory, slightly sweet note in place of soy sauce, and a splash of apple cider vinegar lifts the whole thing with just enough brightness. A squeeze of fresh lemon at the end is optional but highly recommended — it ties every layer of flavor together beautifully. For anyone navigating a mustard allergy or sensitivity, leafy green sides can be trickier than they look, since many store-bought sauces and spice blends sneak mustard in as a hidden ingredient. Every component here is straightforward and easy to verify, so there's no guesswork involved. The result is a clean, boldly seasoned dish that proves you don't need a long ingredient list to get serious flavor on the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!