Vegan Ginger Beet Greens
Beet greens are one of the most underrated vegetables out there — earthy, tender, and packed with flavor when you treat them right. Coconut oil, fresh garlic, and grated ginger build a fragrant, warming base that makes these greens feel anything but an afterthought. The turmeric adds a subtle golden hue and depth, while a splash of apple cider vinegar at the end brightens everything up and balances the richness of the oil. Cooking the stems first is a smart move that ensures every part of the green is perfectly tender rather than unevenly cooked. A final squeeze of lemon juice ties it all together with a clean, citrusy lift. This is the kind of simple, plant-based side dish that proves you don't need much to make something genuinely delicious — just good ingredients and a little attention at the stove.
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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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