Shellfish Free Ginger Beet Greens
Beet greens are one of the most underrated vegetables in the kitchen — earthy, tender, and packed with flavor when treated right. Coconut oil carries the garlic and ginger beautifully here, building a warm, aromatic base before the greens ever hit the pan. The trick of adding the stems first gives them a head start so everything finishes at the same time, with the leaves wilting down into something silky and deeply savory. A splash of apple cider vinegar cuts through the richness and brightens the whole dish, while turmeric adds a subtle warmth and a gorgeous golden hue. A final squeeze of lemon juice lifts it all at the last second if you want that extra pop. This is the kind of simple, plant-forward side that makes you feel like you're actually doing something good for yourself — because you are. It comes together in one skillet with a short ingredient list, making it an easy weeknight win alongside grains, roasted proteins, or just a bowl of rice.
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!