PCOS Friendly Ginger Sautéed Spinach
This vibrant skillet side is built around ingredients that genuinely pull their weight for hormone balance and inflammation support. Coconut oil carries the aromatics beautifully, while fresh ginger and turmeric bring serious anti-inflammatory firepower to every bite. Baby spinach is a powerhouse green — rich in magnesium and iron — and it wilts down into something silky and deeply savory in just a few minutes. Coconut aminos keep things soy-free and low-glycemic without sacrificing that umami depth, and a splash of apple cider vinegar brightens the whole dish at the end. The technique is simple: bloom the garlic and ginger until just golden, fold in the spinach in batches so it stays bright and tender rather than soggy, and let the sauce absorb for a glossy finish. A squeeze of lemon at the end is optional but highly recommended — it lifts everything and makes the flavors pop. This is the kind of quick, nourishing side that pairs with almost anything and makes eating well feel genuinely effortless.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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