Walnut 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 ginger beautifully, building a warm, aromatic base before the greens even hit the pan. The turmeric adds a subtle earthiness and a gorgeous golden hue, while the apple cider vinegar cuts through the richness and brightens everything up at the end. Cooking the stems first and folding in the leaves in batches keeps the texture just right — tender without turning to mush. A final squeeze of lemon juice ties it all together with a clean, citrusy lift. This is the kind of simple, vibrant side dish that makes you feel like you're actually doing something good for yourself, without sacrificing any flavor.
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!