AIP Friendly Ginger Beet Greens
Beet greens are one of those ingredients that often get tossed in the compost bin, and that is genuinely a shame — they're tender, slightly earthy, and absolutely delicious when treated right. Here, they're wilted in coconut oil with thinly sliced garlic, freshly grated ginger, and a pinch of turmeric, then finished with a splash of apple cider vinegar that brightens the whole pan. The result is a deeply savory, aromatic side dish that comes together in well under 15 minutes and serves four with ease. For anyone navigating the autoimmune protocol, finding flavorful sides that don't rely on grains, legumes, nightshades, or seed-based spices can feel like a constant puzzle — this one solves it without any compromise on taste. Every ingredient here fits the framework, from the coconut oil down to the optional squeeze of fresh lemon at the end. It's the kind of simple, nourishing cooking that reminds you that eating for your health doesn't have to mean eating bland food.
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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.
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