Interstitial Cystitis Friendly Garlic-Herb Beet Greens
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Learn more →Ingredients
4 servings
- 1 lb beet greens (stems and leaves), washed
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 1 tsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp apple cider vinegar
- ¼ tsp fine sea salt, plus more to taste
- ⅛ tsp ground ginger
Ingredient noteGround ginger is generally considered bladder-friendly, and the small amount in this recipe (~1/16 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
For serving
- lemon wedges, for serving (optional)
Can be omittedlemon
Instructions
- 1
Separate the beet green stems from the leaves. Cut the stems into 1-inch pieces and roughly chop the leaves; keep them in two separate piles.
- 2
Heat the olive oil in a large skillet over medium heat until it shimmers. Add the garlic slices and cook, stirring frequently, until pale golden at the edges and fragrant, about 2 minutes — watch closely, as the slices can brown quickly.
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