Low Sodium Ginger Beet Greens

Total time20 min

Prep time10 min

Cook time10 min

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Ingredients

4 servings

1 lb beet greens (stems and leaves), washed
2 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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3 cloves garlic, thinly sliced
1 tbsp fresh ginger, peeled and finely grated
1 tbsp apple cider vinegar
¼ tsp ground turmeric
½ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1–2 tsp fresh lemon juice (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 coconut oil in a large skillet over medium heat until shimmering and fully melted.

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