Whole 30 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 plate feel intentional and nourishing. Coconut aminos stand in for soy sauce here, delivering that savory depth without any of the off-plan ingredients you'd find in a standard stir-fry sauce. A splash of apple cider vinegar and an optional squeeze of lemon brighten everything up at the end, balancing the richness of the coconut oil beautifully. The technique of adding the spinach in batches is the real secret — it keeps the leaves vibrant and prevents the pan from getting waterlogged, so you end up with silky greens rather than a soggy mess. Everything comes together in just a few minutes, making this an easy weeknight companion to grilled protein or eggs. It's proof that eating clean doesn't mean eating bland.
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!