Paraben 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 heat beautifully, letting the garlic and fresh ginger bloom into something deeply aromatic before the spinach even hits the pan. Turmeric adds a warm, golden hue and an earthy depth that ties everything together without overpowering the bright, leafy greens. Coconut aminos bring a subtle savory richness in place of conventional soy sauce, and a splash of apple cider vinegar lifts the whole dish with just enough tang. The optional squeeze of fresh lemon at the end is a small touch that makes a noticeable difference. Every ingredient here is whole, recognizable, and free from the synthetic preservatives and additives that sneak into so many store-bought sauces and seasoning blends — making this a genuinely clean, feel-good plate. Serve it straight from the skillet while the spinach is still bright green and glossy for the best texture and flavor.
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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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