Shellfish 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 plain steamed greens. Coconut oil carries the garlic and fresh ginger until they're fragrant and just golden, then a bloom of turmeric adds earthy color and depth before the spinach even hits the pan. The whole pile of baby spinach wilts down into something silky and vibrant in just a few minutes, making this an ideal weeknight move when you need something fast and genuinely good. Coconut aminos and a splash of apple cider vinegar bring a savory, slightly tangy finish that ties everything together without any soy or shellfish-derived sauces to second-guess. Every single ingredient here is straightforward and plant-based, so there's no need to scan labels for hidden seafood extracts or broth-based seasonings that sometimes sneak into bottled stir-fry sauces. A squeeze of fresh lemon at the end lifts the whole dish and makes the green color pop even more. Serve it alongside grilled chicken, rice, or really anything that could use a punchy, aromatic vegetable on the plate.
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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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