Anti Inflammatory Ginger Beet Greens
Beet greens are one of those ingredients most people toss in the compost bin without a second thought, but cooked low and slow in coconut oil with garlic and fresh ginger, they transform into something genuinely craveable. The stems go in first so they soften up properly, then the leaves follow in batches — a small technique detail that makes a real difference in the final texture. Turmeric and apple cider vinegar round out the flavor with a subtle earthiness and a bright, tangy lift that keeps the dish from feeling heavy. Every single ingredient here pulls double duty, tasting great while also being the kind of thing your body actually wants. Coconut oil, fresh ginger, turmeric, and apple cider vinegar are all well-regarded staples in an anti-inflammatory kitchen, so nothing here feels like a compromise or a substitution. A squeeze of lemon at the end is optional, but it really does wake everything up. Serve it as a quick weeknight side or pile it alongside grains for a simple, satisfying bowl.
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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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