Low Iodine Garlic-Herb Beet Greens
Total time20 min
Prep time10 min
Cook time10 min
4.5(11)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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 tasteChef's tipFine sea salt and table salt measure the same - no conversion needed.
- ⅛ tsp ground ginger
For serving
- lemon wedges, for serving (optional)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!