Turkey Free Ginger Beet Greens
Beet greens are one of the most underrated vegetables in the kitchen, and this recipe finally gives them the spotlight they deserve. Coconut oil carries the garlic and stems until everything turns fragrant and silky, then fresh ginger and turmeric go in for a warm, earthy kick that makes the whole skillet smell incredible. The leaves wilt down in batches so nothing gets waterlogged, and a splash of apple cider vinegar at the end brightens the whole dish with just enough tang. It's the kind of side that looks and tastes far more impressive than the short ingredient list suggests. If you've been tossing beet greens in the compost bin, this is your sign to stop — they're tender, slightly earthy, and absolutely delicious when treated right. A squeeze of lemon over the top before serving ties everything together and adds a fresh lift that makes the flavors pop.
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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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