Wheat Free Ginger Sautéed Spinach
Tender wilted spinach with golden garlic, warm ginger, and a hit of turmeric — this is the kind of side dish that makes a simple weeknight dinner feel genuinely special. Coconut aminos stand in for soy sauce here, delivering that savory, slightly sweet depth without any wheat or gluten hiding in the bottle. A splash of apple cider vinegar and optional lemon juice brighten everything up at the finish, keeping the flavors lively rather than heavy. The whole thing comes together in one skillet in just a few minutes, so it's as practical as it is delicious. Coconut oil gives the aromatics a gorgeous, slightly tropical base note that plays beautifully against the earthiness of the turmeric. Serve it straight from the pan while the spinach is still vivid and glossy — it's the kind of dish that loses nothing by being this easy.
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!