Pescatarian Ginger Beet Greens
Beet greens are one of the most underrated vegetables in the produce aisle, and this recipe finally gives them the spotlight they deserve. Coconut oil, fresh garlic, and grated ginger build a fragrant, golden base before the greens go in, and the result is silky, deeply savory, and just a little bright from a splash of apple cider vinegar. The turmeric adds a warm, earthy undertone and a gorgeous color that makes the whole dish look as good as it tastes. Cooking the stems first is a smart move — they get a head start so everything finishes tender at the same time, with no mushy leaves or tough, chewy bits. A squeeze of lemon at the end lifts all those bold flavors and keeps things feeling fresh. This is the kind of simple, plant-forward side that pairs beautifully with fish or stands confidently on its own over a bowl of grains. If you've been tossing your beet greens in the compost bin, this is your sign to stop.
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!