Hazelnut 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 in stages so every part of the plant gets the right amount of heat — stems first to soften, then the leafy greens wilted in batches until perfectly tender. Coconut oil, fresh ginger, and turmeric bring a warm, aromatic depth that makes this feel far more exciting than your average sautéed green. A splash of apple cider vinegar at the end cuts through the richness and brightens the whole dish beautifully. For anyone navigating a tree nut allergy or sensitivity, this one is naturally safe from the start — every ingredient is clean and straightforward, with no sauces or blends that might sneak in unwanted additions. A final squeeze of lemon juice is optional but highly recommended for that extra pop of freshness. Serve it immediately while it's hot and glossy, either as a bold side dish or piled alongside grains for a simple, satisfying meal.
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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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