Vegetarian Ginger Sautéed Spinach
Tender wilted spinach might sound simple, but this version punches way above its weight. Fragrant garlic and freshly grated ginger hit the pan first, filling your kitchen with an aroma that makes it impossible to wait for dinner. A pinch of turmeric adds a warm, golden hue and earthy depth, while coconut aminos bring a savory, slightly sweet note that ties everything together without a drop of soy sauce. A splash of apple cider vinegar brightens the whole dish at the end, and a squeeze of lemon takes it even further if you're feeling it. The technique of adding the spinach in batches keeps every leaf perfectly wilted and vivid green rather than soggy and dull — a small step that makes a big difference. It comes together in just a few minutes, making it an ideal weeknight side that feels a little more special than your average greens. Serve it straight from the pan while it's hot and glossy for the best results.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!