Citrus Free Ginger Beet Greens
Beet greens are one of the most underrated vegetables in the kitchen — earthy, tender, and packed with flavor when treated right. Coconut oil, garlic, fresh ginger, and turmeric come together here in a way that feels warming and deeply savory, turning a humble bunch of greens into something genuinely craveable. The stems and leaves are cooked separately in stages, so every part of the plant gets the right amount of heat without turning mushy. Apple cider vinegar adds a gentle brightness that ties the whole dish together without relying on citrus — making this a go-to for anyone navigating a citrus-free lifestyle. The optional lemon juice at the end is easy to skip entirely, and the dish holds up beautifully without it. This is the kind of quick, weeknight side that makes you feel like you actually know what you're doing in the kitchen.
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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)
Can be omittedlemon juice
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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