Paraben Free Ginger Beet Greens
Beet greens are one of those ingredients that most people toss straight into the compost bin, and that is genuinely a shame. Here, they get the full treatment — sautéed in coconut oil with sliced garlic, fresh ginger, and a pinch of turmeric until silky, tender, and deeply fragrant. The stems go in first so they soften properly, and the leaves follow in batches, which keeps everything from turning into a soggy mess. A splash of apple cider vinegar at the end brightens the whole pan and balances the earthiness of the greens beautifully. Keeping a recipe like this clean and free from synthetic preservatives and additives is genuinely easy when every single ingredient is a whole food you can recognize at a glance — no labels to scrutinize, no hidden fillers to worry about. An optional squeeze of lemon at the finish adds one more layer of brightness if you want it. This is the kind of fast, nourishing side dish that makes you feel like you actually have your life together on a weeknight.
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!