Pescatarian Ginger Sautéed Spinach
This vibrant side dish is proof that a handful of simple, clean ingredients can deliver serious flavor. Coconut oil carries sliced garlic and freshly grated ginger until they're golden and fragrant, then a bloom of turmeric adds warmth and that gorgeous golden hue before the spinach even hits the pan. The baby spinach gets folded in gradually so every leaf wilts evenly and stays bright green rather than turning into a soggy pile. Coconut aminos and a splash of apple cider vinegar finish things off with a savory, slightly tangy depth that makes this taste far more complex than the short cook time would suggest. It's a naturally plant-forward dish that fits seamlessly into a pescatarian lifestyle — no swaps or substitutions needed, just wholesome ingredients doing exactly what they're supposed to do. Serve it alongside grilled salmon, seared shrimp, or a bowl of rice and you've got a weeknight dinner that feels genuinely nourishing. That optional squeeze of lemon at the end is worth it every single time.
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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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