Turkey 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, fresh garlic, and grated ginger hit the pan first, building a fragrant, golden base that perfumes the whole kitchen in under a minute. The spinach goes in by the handful, wilting down into something silky and brilliantly green, then gets finished with coconut aminos and a splash of apple cider vinegar for a savory, slightly tangy depth that feels anything but simple. A pinch of turmeric adds warmth and a gorgeous golden hue without overpowering the other flavors. Every single ingredient here is naturally free from poultry, so there's no label-scanning or substitution gymnastics required — just clean, whole-food cooking from start to finish. It pairs beautifully with rice, noodles, or really anything that could use a punchy, nourishing green alongside it.
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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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