Interstitial Cystitis Friendly Coconut-Cream Beet Greens
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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
Ingredient noteFresh ginger is generally considered bladder-friendly, and the small amount in this recipe (~1/4 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- ½ tsp ground turmeric
Ingredient noteTurmeric can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/8 tsp per serving) is likely tolerated by many. If you prefer to always avoid turmeric, please tap it and change its rating to Red.
- 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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