Vegan Ginger Sautéed Spinach
Tender, bright green spinach tossed with golden garlic and fresh ginger is one of those side dishes that looks impressive but comes together in just a few minutes on the stovetop. The coconut oil gives everything a subtle richness, while the ginger and turmeric add warmth and a gorgeous golden hue that makes the whole pan feel vibrant and alive. Coconut aminos bring a savory, umami-forward depth without any soy, and a splash of apple cider vinegar lifts the whole dish with just enough brightness. Adding the spinach in batches is the key move here — it keeps the leaves from steaming into a soggy pile and ensures every handful wilts down evenly into something silky and satisfying. A final squeeze of lemon juice ties it all together and makes the flavors pop. This is the kind of plant-based side that earns a permanent spot in your weeknight rotation, equally at home next to a bowl of rice or served straight from the pan.
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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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