Pork Free Ginger Beet Greens
Beet greens are one of those underrated kitchen treasures that most people toss without a second thought, and this recipe is here to change that habit for good. Coconut oil carries the garlic and stems until everything turns fragrant and silky, then fresh ginger and turmeric hit the pan and fill your kitchen with a warm, earthy aroma that feels almost medicinal in the best possible way. The leaves go in next, wilting down into tender, jewel-toned ribbons that soak up every bit of that spiced base. A splash of apple cider vinegar at the end cuts through the richness and brightens the whole dish, with an optional squeeze of lemon to lift it even further. Every single ingredient here is naturally free from pork and pork-derived products — no swaps needed, no label-checking required. It comes together in one skillet with minimal prep, making it an ideal weeknight side that punches well above its weight.
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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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