Walnut Free Ginger Sautéed Spinach
This vibrant sautéed spinach is the kind of weeknight side dish that looks and tastes far more impressive than the effort it requires. Coconut oil, fresh garlic, and grated ginger hit the hot pan first, filling your kitchen with an aroma that makes everyone wander in asking what's for dinner. The spinach gets folded in gradually so it wilts evenly into a silky, bright green pile rather than a soggy mess. Coconut aminos and a splash of apple cider vinegar add a savory, slightly tangy depth that makes this feel like something you'd order at a restaurant. A pinch of turmeric gives the whole dish a warm golden hue and a subtle earthiness that ties everything together beautifully. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress — just clean, bold flavors from start to finish. Finish it with a squeeze of fresh lemon if you have one on hand, and serve it immediately while it's still glossy and gorgeous.
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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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