Nitrate & Nitrite Free Ginger Sautéed Spinach
Bright, aromatic, and ready in minutes, this sautéed spinach is the kind of side dish that makes a simple weeknight dinner feel genuinely special. Fresh ginger and thinly sliced garlic hit the hot coconut oil first, building a fragrant base that perfumes the whole kitchen before the spinach even goes in. The baby spinach wilts down in handfuls, staying vivid and tender rather than turning into a soggy pile, and a splash of coconut aminos adds a savory depth without any of the processed additives that sneak into conventional soy sauce or bottled seasonings. Apple cider vinegar brightens everything up, and a squeeze of lemon at the end keeps the flavors clean and lively. Every single ingredient here is naturally free of cured-meat preservatives and synthetic additives, so there's no label-reading required — just whole, real food cooked fast and served hot. It pairs beautifully with grilled fish, roasted chicken, or a bowl of rice, and the turmeric gives it a gorgeous golden hue that looks as good as it tastes.
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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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