Fish Free Ginger Beet Greens
Beet greens are one of the most underrated vegetables out there, 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 first, leaves wilted in quick batches until just tender. Coconut oil, garlic, fresh ginger, and a pinch of turmeric build a warm, aromatic base that makes the whole skillet smell incredible. A splash of apple cider vinegar at the end cuts through the richness and brightens everything up, with an optional squeeze of lemon to finish. It's a naturally plant-based side dish with zero need for any seafood-derived ingredients — no fish sauce, no anchovy, nothing hidden — just clean, bold flavors from start to finish. If you usually toss your beet greens in the compost bin, this is the recipe that will make you stop doing that for good.
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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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