Low Sugar Ginger Beet Greens
Beet greens are one of the most underrated vegetables out there, and this skillet preparation finally gives them the spotlight they deserve. Coconut oil, fresh garlic, and grated ginger build a warm, aromatic base that makes the greens taste deeply savory and satisfying — nothing like the limp, flavorless side dishes that sometimes get written off as "health food." The turmeric adds a subtle earthiness and a gorgeous golden hue, while a splash of apple cider vinegar at the end brightens everything up and keeps the flavors lively. Because every single ingredient here is whole and unprocessed, you never have to second-guess whether something sneaky has been added — no sauces, no sweetened condiments, nothing hidden. The technique of adding the leaves in batches is a small but smart move that keeps the texture just right: tender without turning mushy. A squeeze of fresh lemon juice at the finish is optional, but it really does tie the whole dish together. Serve it straight from the pan while it's hot and fragrant.
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 coconut oil
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!