AIP Friendly Coconut-Cream Beet Greens
Beet greens are one of those ingredients most people toss straight into the compost bin, and that is a genuine shame — especially when they can be transformed into something this silky and satisfying. The stems and leaves are cooked separately so every part reaches the perfect texture, with the stems softening first before the leaves are folded in and wilted into a lush, golden sauce. Coconut milk and coconut cream do the heavy lifting here, creating a rich, dairy-free base that feels indulgent without relying on any of the grains, legumes, or nightshades that make so many comfort dishes off-limits. Garlic, fresh ginger, and turmeric build a warm, aromatic backbone that makes this taste far more complex than the short ingredient list suggests. A small splash of apple cider vinegar at the end brightens everything up and keeps the richness in check. This comes together in one skillet in well under thirty minutes, making it an easy weeknight side that serves four without any fuss. Finish it with a scatter of fresh parsley and it looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 1 lb beet greens (from about 2 bunches of beets), stems and leaves separated
- 1 tbsp coconut oil
- 3 cloves garlic, thinly sliced
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ½ cup full-fat coconut milk
- ¼ cup coconut cream
- 1 tsp apple cider vinegar
- ½ tsp salt, or to taste
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Trim the beet green stems into 1-inch pieces and roughly chop the leaves, keeping them separate. Rinse both well and shake off excess water.
- 2
Heat the coconut oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring frequently, until softened and just beginning to turn golden at the edges, about 2 minutes. Watch closely, as garlic can brown quickly.
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