Peanut 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. Coconut oil, fresh garlic, and grated ginger build a fragrant, warming base that makes the greens taste anything but boring. The turmeric adds a subtle earthiness and a gorgeous golden hue, while a splash of apple cider vinegar at the end brightens everything up and balances the richness of the coconut oil. Cooking the stems and leaves separately is a smart move — it means the stems get a head start and everything finishes perfectly tender at the same time. A final squeeze of lemon juice ties it all together with a clean, citrusy lift. The whole dish comes together in one skillet with straightforward pantry staples, making it an easy weeknight side that feels a little more special than it has any right to be.
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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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