Nightshade Free Ginger Sautéed Spinach
Greens have never looked this good. Baby spinach wilts down in a hot skillet with fragrant garlic and freshly grated ginger, picking up warmth from ground turmeric and a savory depth from coconut aminos that makes every forkful genuinely satisfying. The whole thing comes together in minutes, which means it works just as well as a quick weeknight side as it does alongside a more elaborate spread. Avoiding nightshades can make sauces, seasonings, and even simple stir-fries feel off-limits, but this recipe sidesteps all of that — no tomatoes, no peppers, no paprika hiding in the mix. Coconut aminos stands in beautifully for soy-based sauces and adds a subtle sweetness that balances the brightness of apple cider vinegar and the optional squeeze of lemon at the end. The technique of adding the spinach in batches keeps everything from steaming into a soggy pile, so you get that gorgeous, collapsed-but-still-vibrant green result every time. It's clean, bold, and the kind of dish that makes eating well feel genuinely effortless.
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!