Oral Allergy Syndrome Friendly Ginger Beet Greens

Total time20 min

Prep time10 min

Cook time10 min

Oral Allergy Syndrome Friendly Ginger Beet Greens

About Fig

Fig 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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz Carrington Farms Organic Unrefined Coconut Oil
See all
3 cloves garlic, thinly sliced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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!