Breastfeeding Friendly Ginger Beet Greens
Beet greens are one of those ingredients that often get tossed in the compost bin, but they deserve a serious spot on your plate — especially when you're nourishing yourself postpartum. This quick skillet dish transforms the stems and leaves into something deeply savory and aromatic, built on a base of coconut oil, garlic, fresh ginger, and a whisper of turmeric. The technique of cooking the stems first and wilting the leaves in batches keeps everything perfectly tender without turning mushy. Ginger and turmeric are both celebrated for their anti-inflammatory properties, making this a smart, feel-good choice when your body is working hard. A splash of apple cider vinegar at the end brightens the whole pan and balances the earthiness of the greens beautifully. An optional squeeze of lemon at the finish adds just enough lift to make it feel fresh and lively. It comes together in minutes and pairs easily with grains, eggs, or whatever else is on the table.
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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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