Xanthan Gum Free Ginger Sautéed Spinach
Tender, garlicky, and bright with warmth, this sautéed spinach is the kind of side dish that disappears from the pan before it even makes it to the table. Coconut oil carries the aromatics beautifully, letting the fresh ginger and thinly sliced garlic bloom into something deeply fragrant in under a minute. A pinch of turmeric adds a golden hue and earthy depth, while coconut aminos and a splash of apple cider vinegar bring a savory, slightly tangy finish that makes every bite pop. The whole thing comes together in one skillet with zero thickeners, binders, or additives — just clean, whole ingredients that do all the heavy lifting on their own. That matters a lot when you're navigating labels and trying to avoid hidden stabilizers that sneak into sauces and seasonings. A final squeeze of lemon juice lifts everything and keeps the spinach looking vibrant and fresh. Serve it straight from the pan alongside grilled protein, over rice, or honestly just on its own — it's that good.
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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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