Pecan 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 requires. Coconut oil carries the heat beautifully, letting the garlic and fresh ginger bloom into something deeply fragrant before the spinach even hits the pan. A pinch of ground turmeric adds a warm, golden hue and an earthy depth that makes the whole dish feel intentional rather than thrown together. Coconut aminos and a splash of apple cider vinegar bring a savory, slightly tangy finish that keeps every bite lively. The technique of adding the spinach in batches is the real secret — it keeps the leaves bright green and perfectly wilted rather than soggy. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects, relying entirely on pantry staples and fresh produce with no hidden risks. Finish it with a squeeze of lemon juice and serve it straight from the pan while it's still glossy and hot.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!