Seed Oil Free Ginger Sautéed Spinach
Wilted greens have never looked this good. Baby spinach gets tossed in a hot skillet with fragrant garlic, fresh ginger, and a bloom of turmeric, picking up deep, savory flavor from coconut aminos and a bright finish from apple cider vinegar. Every ingredient here is clean and intentional — coconut oil stands in as the cooking fat, so there's no canola, soybean, or sunflower oil anywhere near the pan. That swap matters more than it sounds, because most restaurant-style sautéed spinach is cooked in whatever industrial oil is cheapest and most available. The whole thing comes together in minutes, folding the spinach in batches so it wilts evenly without turning soggy or losing its vivid green color. A squeeze of lemon at the end lifts everything and makes the ginger pop just a little more. It's the kind of simple side dish that earns a permanent spot in your weeknight rotation.
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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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