Sesame Free Ginger Sautéed Spinach
Garlicky, gingery, and impossibly vibrant, this sautéed spinach is the kind of quick side dish that makes a simple weeknight dinner feel a little more special. The combination of fresh ginger, golden garlic, and a bloom of turmeric builds serious depth of flavor in just a few minutes of cooking. Coconut aminos step in where soy sauce might otherwise appear, delivering that savory, slightly sweet umami punch without any sesame or wheat concerns — and it works beautifully. A splash of apple cider vinegar brightens everything up, and the optional squeeze of lemon at the end makes the greens pop even more. The technique of adding the spinach in batches keeps it from steaming into a soggy pile, so you get tender, glossy leaves that still hold their bright green color. It comes together in one skillet with clean, whole-food ingredients, making it an easy win for anyone navigating label anxiety at the grocery store.
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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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