Cinnamon Free 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 without relying on any spice blends that might sneak in unwanted ingredients. The turmeric adds a gentle earthiness and a gorgeous golden hue, while a splash of apple cider vinegar at the end brightens everything up and balances the richness of the coconut oil. Cooking the stems first and adding the leaves in batches is a smart technique that keeps the texture interesting — tender but never mushy. A final squeeze of lemon juice lifts the whole dish and makes it feel fresh and vibrant on the plate. This is the kind of simple, clean side dish that pairs beautifully with grains, roasted proteins, or even a fried egg on top.
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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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