Oats Free Ginger Sautéed Spinach
Tender, garlicky, and alive with warm spice, this sautéed spinach is the kind of side dish that makes you wonder why you ever settled for plain steamed greens. Coconut oil carries the garlic and fresh ginger until they're golden and fragrant, then turmeric blooms in the pan for just a few seconds before the spinach goes in — and the whole thing comes together in minutes. Coconut aminos add a gentle savory depth without any soy, while a splash of apple cider vinegar brightens everything up at the end. A squeeze of lemon over the top is optional but genuinely worth it. Every ingredient here is naturally free of grains and grain-derived additives, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking from start to finish. It pairs beautifully with grilled proteins or rice, but honestly it's good enough to eat straight from the pan.
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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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