Paleo Ginger Beet Greens
Beet greens are one of the most underrated vegetables out there, and this recipe finally gives them the spotlight they deserve. Coconut oil, fresh garlic, and grated ginger build a fragrant, golden base that makes the whole kitchen smell incredible before the greens even hit the pan. The turmeric adds a warm, earthy depth and a gorgeous color, while a splash of apple cider vinegar at the end brightens everything up and keeps the flavors lively. Cooking the stems first and folding in the leaves in batches is a smart technique that gives you perfectly tender greens without any mushiness. Every ingredient here is clean and whole-food — nothing processed, no seed oils, no added sugars — so it fits naturally into a grain-free, ancestral way of eating without any substitutions or workarounds. A finishing squeeze of lemon juice is optional but highly recommended for that extra pop. Serve it as a quick weeknight side or pile it alongside eggs and roasted meat for a seriously satisfying plate.
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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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