Celery Free Ginger Beet Greens
Beet greens are one of the most underrated vegetables in the kitchen, and this recipe finally gives them the spotlight they deserve. The stems and leaves are cooked separately at first, so every part of the plant gets the right amount of heat — stems softened in coconut oil with garlic, then the tender leaves wilted in batches until just right. Fresh ginger and ground turmeric bring a warm, earthy depth that makes this feel far more exciting than a simple sautéed green, while a splash of apple cider vinegar cuts through the richness and brightens the whole dish. It's naturally free of anything that could cause concern for those avoiding celery or celery-derived ingredients, with a clean, whole-food ingredient list that's easy to trust at a glance. A finishing squeeze of lemon juice is optional but highly recommended — it lifts everything and makes the flavors pop. Serve it immediately straight from the skillet as a bold side dish, or pile it alongside grains or eggs for a satisfying, nutrient-packed meal.
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!