Mushroom 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 so every part of the plant gets the right amount of heat — stems go in first to soften, then the leaves are wilted in batches until perfectly tender. Coconut oil, garlic, fresh ginger, and turmeric build a warm, aromatic base that makes this side dish feel anything but ordinary. A splash of apple cider vinegar at the end cuts through the richness and brightens the whole pan, with an optional squeeze of lemon to finish things off. Every single ingredient here is straightforward and plant-based, so there's no need to scan labels or worry about hidden fungi sneaking into your meal. It comes together in one skillet with minimal prep, making it an easy weeknight addition alongside grains, roasted proteins, or whatever else is on the table.
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!