Anti Inflammatory Coconut-Cream Beet Greens
Total time25 min
Prep time10 min
Cook time15 min
5.0(13)
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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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