Peanut Free Ginger Sautéed Spinach
This vibrant sautéed spinach is the kind of weeknight side dish that looks and tastes far more impressive than the effort it takes to make. Coconut oil carries the heat beautifully, and the combination of fresh garlic, grated ginger, and ground turmeric creates an aromatic base that fills the kitchen with the most incredible smell. The baby spinach wilts down into something silky and bright green, soaking up every bit of that golden, fragrant oil. Coconut aminos add a savory, slightly sweet depth in place of soy sauce, and a splash of apple cider vinegar lifts the whole dish with just enough brightness. A squeeze of fresh lemon juice at the end is optional but genuinely worth it. Every ingredient here is straightforward and naturally free from peanuts and peanut-derived oils, so there's no label-scanning or substitution stress involved — just clean, bold flavors from start to finish. It pairs well with grilled proteins, rice, or noodles, 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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