Vegetarian Ginger Beet Greens
Beet greens are one of those ingredients most people toss straight in the compost bin, and that is a genuine shame. Here, they get the treatment they deserve — sautéed in coconut oil with sliced garlic, fresh ginger, and a pinch of golden turmeric until silky, tender, and deeply fragrant. The stems go in first so they soften properly, while the leaves wilt down in batches to keep everything from turning to mush. A splash of apple cider vinegar at the end cuts through the richness and brightens the whole pan in a way that feels almost restaurant-worthy. Optional lemon juice at the finish gives you one more layer of lift if you want it. This is the kind of simple, plant-forward side that proves you don't need much to make something genuinely satisfying — just good technique and a few bold aromatics working together.
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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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