Paleo Ginger Sautéed Spinach
This vibrant side dish is proof that a handful of simple, whole ingredients can deliver serious flavor. Coconut oil carries the heat while garlic and fresh ginger bloom in the pan, filling your kitchen with an aroma that makes it hard to wait for dinner. Turmeric adds a warm, earthy depth and a gorgeous golden hue to the wilted greens, and coconut aminos bring that savory, slightly sweet umami note without any soy in sight. A splash of apple cider vinegar brightens everything up, and an optional squeeze of lemon at the end makes the whole dish pop. Every ingredient here is clean and grain-free, so there's no need to scrutinize labels or swap anything out — it just works as written. It comes together in minutes in a single skillet, making it an effortless weeknight side that pairs beautifully with grilled meat, roasted fish, or really anything you've got going.
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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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