Pour the water into a medium sized saucepan.
Add the garlic, coconut oil, chopped spinach and shredded ginger.
Bring it to a boil.
Cover and reduce heat to low.
Let simmer for about 15 minutes ( the water should be fully absorbed).
Remove saucepan from the heat and let sit for 5 minutes.
The buckwheat is ready to serve as a side dish.