Seeds Free Ginger Sautéed Spinach
Bright, punchy, and ready in minutes, this sautéed spinach is the kind of side dish that makes a simple weeknight dinner feel intentional. Coconut oil carries the heat beautifully, letting the garlic and fresh ginger bloom into something deeply fragrant before the greens ever hit the pan. A pinch of ground turmeric adds a warm golden hue and earthy depth without overwhelming the dish. Coconut aminos bring a savory, slightly sweet note in place of soy sauce, and a splash of apple cider vinegar lifts everything with just enough brightness. For anyone navigating a seeds-free lifestyle, this recipe is a genuine win — every single ingredient is naturally free of seeds, with no swaps or substitutions required. The technique of adding the spinach in batches keeps it from steaming into a soggy pile, so you get tender, vibrant greens that still have presence on the plate. Finish with a squeeze of lemon if you have one handy, and serve it immediately while it's still glossy and gorgeous.
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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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