Rice Free Ginger Sautéed Spinach
Tender, garlicky, and bright with warm spice, this sautéed spinach is the kind of side dish that makes you wonder why you ever settled for boring greens. Coconut oil carries the aromatics beautifully, letting the sliced garlic and freshly grated ginger bloom in the pan before the spinach even hits the heat. A pinch of turmeric adds a golden hue and earthy depth, while coconut aminos and a splash of apple cider vinegar bring a savory, slightly tangy finish that ties everything together. The whole thing comes together in minutes — you're folding handfuls of baby spinach into the wok and watching it collapse into something silky and vibrant right before your eyes. For anyone navigating a grain-free or rice-free table, this dish is a natural fit since every single ingredient is whole and unprocessed, with no hidden fillers or starchy thickeners to worry about. A squeeze of fresh lemon at the end lifts the flavors and makes it feel almost restaurant-worthy. Serve it alongside your main or eat it straight from the pan — no judgment here.
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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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