Soy Free Ginger Sautéed Spinach
This vibrant 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 golden and fragrant, then a bloom of turmeric adds warmth and color before the spinach hits the pan. The leaves wilt down quickly into something silky and bright, tossed with coconut aminos — a naturally soy-free swap that delivers that savory, umami depth without any of the soy-based ingredients found in traditional soy sauce. A splash of apple cider vinegar lifts everything at the end, and an optional squeeze of lemon keeps it fresh and lively. It comes together in minutes and pairs beautifully with grilled proteins, rice bowls, or anything that needs a punchy, nourishing green on the side.
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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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