Rice Free Ginger Beet Greens
Beet greens are one of the most underrated vegetables out there, and this skillet preparation finally gives them the spotlight they deserve. Coconut oil, fresh garlic, and grated ginger build a fragrant, warming base, while ground turmeric adds a gorgeous golden hue and a subtle earthiness that ties everything together. The stems and leaves are cooked in stages so every part of the green gets the right amount of heat — tender without turning mushy. A splash of apple cider vinegar at the end cuts through the richness and brightens the whole dish, with an optional squeeze of lemon if you want even more lift. It comes together in one pan with just a handful of whole, clean ingredients, making it an effortless side that feels anything but ordinary. Serve it immediately straight from the skillet and let those bold, aromatic flavors do all the talking.
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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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