Pistachio Free Ginger Sautéed Spinach
Fragrant with ginger and golden garlic, this sautéed spinach is the kind of quick, vibrant side dish that makes a simple weeknight dinner feel intentional. Coconut oil gives the base a subtle richness, while coconut aminos add a savory depth without any soy, and a splash of apple cider vinegar brightens everything up at the end. A pinch of turmeric turns the whole pan a gorgeous golden-green and brings a gentle warmth that plays beautifully against the fresh lemon finish. The technique is straightforward — you're just folding the spinach in batches so it wilts evenly and stays bright rather than turning soggy. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved. It comes together in minutes and pairs well with just about anything, from grilled proteins to a bowl of steamed rice.
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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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