Pregnancy Friendly Ginger Sautéed Spinach
Leafy greens are one of the most important things to load up on during pregnancy, and this sautéed spinach makes it genuinely easy to do that without any fuss. Baby spinach wilts down quickly in a hot skillet, and the combination of fresh ginger, garlic, and turmeric turns a simple side dish into something that smells incredible and tastes even better. Ginger is a longtime go-to for easing nausea, and having it front and center here is a quiet little bonus on top of all the folate you're getting from the greens. Coconut aminos keep things soy-free and add a gentle savory depth, while a splash of apple cider vinegar and optional lemon juice brighten everything up at the end. The whole thing comes together in one pan with minimal cleanup, which is exactly the kind of cooking that feels manageable when energy isn't always on your side. Serve it alongside grilled protein, spoon it over rice, or eat it straight from the skillet — it's that good.
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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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