Red Meat Allergy Friendly Ginger Sautéed Spinach
This vibrant sautéed spinach is the kind of side dish that makes you wonder why you ever settled for plain steamed greens. Fragrant garlic and freshly grated ginger hit the pan first, filling your kitchen with an aroma that signals something genuinely good is coming. The spinach wilts down in minutes, staying bright green and silky while soaking up the savory depth of coconut aminos and a bright splash of apple cider vinegar. A whisper of turmeric adds warmth and a gorgeous golden hue without overpowering the other flavors. Every single ingredient here is naturally free from red meat and the hidden animal proteins that can sneak into sauces and seasonings, so there's no label-reading stress involved. It comes together in one skillet with minimal cleanup, making it an easy weeknight win alongside grilled chicken, fish, or a bowl of rice. The optional squeeze of lemon at the end ties everything together and makes the whole dish pop.
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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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