Yeast Free Ginger Sautéed Spinach
This vibrant sautéed spinach is the kind of side dish that makes you wonder why you ever reached for a bottle of store-bought sauce. Coconut oil, fresh garlic, and grated ginger hit the pan first, building a fragrant, golden base that perfumes the whole kitchen in under a minute. The baby spinach goes in next, wilting down into something silky and bright green, then gets tossed with coconut aminos and apple cider vinegar for a savory, lightly tangy finish. Those two pantry staples do a lot of heavy lifting here — coconut aminos brings the umami depth you'd normally get from soy sauce, and the vinegar adds just enough brightness to keep everything lively, all without any fermented yeast products sneaking in. A pinch of turmeric ties it together with a warm, earthy note and a gorgeous golden hue. It comes together in minutes and pairs beautifully with grilled proteins, rice, or noodles, making it one of those reliable weeknight recipes you'll keep coming back to.
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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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